Influence of κ-casein genetic variant on rennet gel microstructure, Cheddar cheesemaking properties and casein micelle size

International Dairy Journal

Volumn 8, Issue 8, 1998, Pages 707-714

  Walsh, Catherine D ^a   Guinee, Timothy P ^a   Reville, William D ^c   Harrington, Dermot ^b   Murphy, John J ^b   O'Kennedy, Brendan T ^a   FitzGerald, Richard J ^c  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b TEAGASC   (Ireland)

^c Prod Res and Development Division ^*

Author keywords

casein variants; Cheese yield; Micelle size

Indexed keywords

CASEIN; CHEDDAR CHEESE; CHEESEMAKING; GEL; KAPPA CASEIN; MICELLE; PHENOTYPE; PROTEIN DEGRADATION; RENNET;

EID: 0032147638     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00103-4     Document Type: Article

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