Casein micelles: structure, properties and enzymatic coagulation

Enzyme and Microbial Technology

Volumn 9, Issue 10, 1987, Pages 578-589

  Ruettimann, K W ^a   Ladisch, M R ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Casein micelles; cheese making; milk coagulation

Indexed keywords

AMINO ACIDS; ENZYMES - COAGULATION;

CALCIUM PHOSPHATE; CASEIN MICELLES; CHEESE-MAKING PROCESS; MILK COAGULATION; VOLUMINOSITY;

PROTEINS;

CHYMOSIN;

HYDROLYSIS; MICELLE; MILK CLOTTING; NONHUMAN; REVIEW;

EID: 0023440182     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/0141-0229(87)90109-8     Document Type: Review

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13. Studies on micellar calcium phosphate: composition and apparent solubility product in milk over a wide pH range
14. Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength
15. Effects of pH and Temperature on the Secondary Phase of Milk Clotting by Rennet
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21. Milk coagulants*
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24. Evaluation of Formagraph for Comparing Rennet Solutions
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28. Sensitive Assay for Proteases in Sterile Milk
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33. Enzymic Milk Coagulation: Role of Equations Involving Coagulation Time and Curd Firmness in Describing Coagulation
34. Enzymic Coagulation of Casein Micelles: A Review