Casein hydrolysate fractions act as emulsifiers in process cheese

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 821-825

  Kwak, H S ^b   Choi, S S ^a   Ahn, J ^b   Lee, S W ^a  

^a Sungkyunkwan University   (South Korea)

^b Sejong University   (South Korea)

Author keywords

Casein hydrolysate; Emulsifying agent; Process cheese

Indexed keywords

EID: 0036217152     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10684.x     Document Type: Article

References (19)

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5. Process cheese and related products
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9. Microstructure and rheology of process cheese
10. Emulsifying properties of an N-terminal peptide obtained from the peptic hydrolysate of α-casein
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12. Process cheese principles
13. Effect of skim milk homogenization on proteolysis and rheology of mozzarella cheese
14. Relationships of hydrophobicity to emulsifying properties of heat denatured proteins