Size effects of casein micelles on rennet gels in the presence of β-lactoglobulin

International Dairy Journal

Volumn 9, Issue 3-6, 1999, Pages 379-380

  Park, Sun Young ^a   Niki, Ryoya ^b   Sano, Yoh ^c  

^a Korea University   (South Korea)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Lactoglobulin; Casein micelles; Zeta potential

Indexed keywords

BETA LACTOGLOBULIN; GEL; GELATION; HEAT RESISTANCE; MICELLE; RENNETING;

EID: 0032840937     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00096-5     Document Type: Conference Paper

References (4)

1. Niki R., Kim G.Y., Kimura T., Takahashi T., Kohyama K., Nishinari K. Physical properties and microstructure of rennet gels from casein micelles of different sizes. Milchwissenschaft. 49:1994;325-328.
2. Park S.Y., Nakamura K., Niki R. Effects of. β -lactoglobulin on the rheological properties of casein micelle rennet gels Journal of Dairy Science. 79:1996;2137-2145.
3. Park S.Y., Nakamura K., Niki R. Rheological behaviour of casein micelles and reconstituted skim milk gels: the effect of temperature on gelation induced by rennet. Food Science and Technology International. 2:1996;103-107.
4. Schmidt, D. G. (1982). Association of caseins and casein micelle structure. In P. F. Fox, Developments in dairy chemistry, vol. 1 (pp. 61-82). London: Applied Science Publishers.