The effect of cooking and washing temperature during pilot-scale rennet casein manufacture on casein hydration characteristics in disodium orthophosphate solution

International Journal of Dairy Technology

Volumn 55, Issue 1, 2002, Pages 18-26

  O'Sullivan, Michele M ^a   Singh, Harjinder ^b   Munro, Peter A ^b   Mulvihill, Daniel M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Cooking temperature; Hydration; Rennet casein; Washing temperature

Indexed keywords

CALCIUM; CASEIN; DISODIUM HYDROGEN PHOSPHATE; PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN;

CONFERENCE PAPER; COOKING; GEL ELECTROPHORESIS; HYDRATION; PARTICLE SIZE; PRECIPITATION; PRIORITY JOURNAL; PROTEIN DENATURATION; TEMPERATURE SENSITIVITY;

EID: 0036320372     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2002.00033.x     Document Type: Conference Paper

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