Skim milk acidification

Journal of Colloid and Interface Science

Volumn 185, Issue 1, 1997, Pages 19-25

  De Kruif, C G ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Adhesive hard spheres; Aggregation; Casein micelles; Glucono lactone; pH; Skim milk; Yoghurt

Indexed keywords

CASEIN; YOGHURT;

ACIDIFICATION; ARTICLE; MICELLE; MILK; MODEL; PH; PRIORITY JOURNAL;

EID: 0030734505     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcis.1996.4548     Document Type: Article

References (29)

1. 1. Walstra, P., and Jenness, R., "Dairy Chemistry and Physics." Wiley, New York, 1984.
2. 2. Holt, C., Adv. Protein Chem. 43, 63 (1992).
3. 3. Kumosinski, T. F., Brown, E. M., and Farrell, H. M. Jr., Trends Food Sci. Technol. 2, 190 (1991).
4. 4. Horne, D., J. Colloid Interface Sci. 11, 250 (1986).
5. 5. Napper, D.H., "Polymeric Stabilisation of Colloidal Dispersions." Academic Press, New York, 1983.
6. 6. Borisov, O. V., Birshtein, F. M., and Zhulina, E. B., J. Phys. II, 521 (1991).
7. 7. Israels, R., Leermakers, F. A. M., Fleer, G. J., and Zhulina, E. B., Macromolecules 27, 3249 (1994).
8. 8. Horne, D. S., and Leaver, J., Food Hydrocolloids 9, 91 (1995).
9. 9. Kruif, C. G. De, Jeurnink, Th. J. M., and Zoon, P., Neth. Milk Dairy J. 46, 123 (1992).
10. 10. Kruif, C. G. De, and Zhulina, E. B., Colloids and Surfaces A 117, 151 (1996).
11. 11. Baxter, R. J., J. Chem. Phys. 49, 2770 (1968).
12. 12. Regnault, C., and Ravey, J. C., J. Chem. Phys. 91, 1211 (1989).
13. 13. Cichocki, B., and Felderhof, B. U., J. Chem. Phys. 93, 442 (1990).
14. 14. Menon, S. V. G., Manokai, C., and Srinivasa Rao, K., J. Chem. Phys. 95, 9186 (1991).
15. 15. Woutersen, A. T. J. M., and Kruif, C. G. De, J. Chem. Phys. 94, 5739 (1991).
16. 16. Batchelor, G. K., J. Fluid Mech. 83 (Pt. 1), 97 (1977).
17. 17. Russel, W. B., J. Chem. Soc. Faraday Trans. 2 80, 31 (1984).
18. 18. Cichocki, B., and Felderhof, B. U., J. Chem. Phys. 89, 3705 (1988).
19. 19. De Kruif, C. G., Langmuir 8, 2932 (1992).
20. 20. Bremer, L. G. B., Deriemaeker, L., Finsy, R., Geladé, E., and Joosten, J. G. H., Langmuir 9, 2008 (1993).
21. 21. Kim, B. Y., and Kinsella, J. E., Milchwissenschaft 44, 622 (1989).
22. 22. Desorby-Banon, S., Richard, F., and Hardy, J., J. Dairy Sci. 77, 3267 (1994).
23. 23. Roefs, S. P. F. M., "Structure of Acid Casein Gels: A Study of Gels Formed after Acidification in the Cold." Thesis, Wageningen University, 1986.
24. 24. Creamer, L. H., Berry, G. P., and Mills, O. E., N.Z. J. Dairy Sci. Technol. 12, 58 (1977).
25. 25. Visser, J., and Smits, P., Food Microstruct. 4, 267 (1985).
26. 26. Lin, S. H. C., Leong, S. L., Dewan, R. K., Bloomfield, V. A., and Morr, C. V., Biochemistry 11, No. 10 (1972).
27. 27. Kaláb, M., Allan-Wojtas, P., and Philipps-Todd, B. E., Food Microstruct. 2, 51 (1983).
28. 28. Mulvihill, D. M., and Grufferty, M. B., in "Heat Induced Changes in Milk" (P. F. Fox, Ed.). International Dairy Federation, Brussels, 1995.
29. 29. Holt, C., in "Yearbook Hannah Research Institute." Hannah, Ayr, 1994.