The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system

International Dairy Journal

Volumn 11, Issue 4-7, 2001, Pages 525-532

  Kelly, P M ^a   O'Kennedy, B T ^a  

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

Author keywords

Casein whey protein ratio; Fresh cheese; Phosphocasein; Quark

Indexed keywords

ACIDIFICATION; CASEIN; CASEINATE; CHEESE; CONCENTRATION (PARAMETERS); DAIRY INDUSTRY; FLOW KINETICS; FOOD BIOTECHNOLOGY; FOOD STORAGE; GELATION; MODEL; PROTEIN DENATURATION; PROTEIN INTERACTION; SIMULATION; STORAGE TEMPERATURE; WHEY PROTEIN;

EID: 0034870538     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00076-0     Document Type: Conference Paper

References (22)

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