Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation-Reference-Cited by-同舟云学术

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Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation

Published:2017 Issue:5 Volume:23 Page:743-748
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Ono Wataru¹,Oka Daiki²,Hamakawa Akihisa¹,Noguchi Tomohiro²,Takano Katsumi³

Affiliation:

1. Department of Agricultural Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture

2. Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture

3. Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/5/23_743/_pdf

Reference20 articles.

1. Anema, S.G., Lee, A.K., and Klostermeyer, H. (2011). Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk. J. Agric Food Chem., 59, 8413-8422.

2. Choi, J., Horne, D.S., and Lucey, J.A. (2007). Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk. J. Dairy Sci., 90, 2612-2623.

3. Donato, L. and Guyomarc'h, F. (2009). Formation and properties of the whey protein /κ -casein complexes in heated skim milk – A review. Dairy Sci. Technol., 89, 3-29.

4. Gaygadzhiev, Z., Massel, V., Alexander M., and Corredig, M. (2012). Addition of sodium caseinate to skim milk inhibits rennet-induced aggregation of casein micelle. Food Hydrocoll., 26, 405-411.

5. Giroux, H.J., Lanouette, G., and Britten, M. (2015). Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels. Food Hydrocoll., 45, 272-278.

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1. Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation;International Dairy Journal;2024-07

2. Dry-Heat Treatment of Low-Heat Skim Milk Powder Improves Rennet-Induced Gelation;2023

3. A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi‐hard cheese;Journal of the Science of Food and Agriculture;2022-02-04

4. Chemical interactions among caseins during rennet coagulation of milk;Journal of Dairy Science;2022-02

5. Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins;Food Science and Technology Research;2021

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