Effect of controlled κ-casein hydrolysis on rheological properties of acid milk gels

Journal of Dairy Science

Volumn 86, Issue 3, 2003, Pages 704-711

  Gastaldi, E ^a   Trial, N ^a   Guillaume, C ^a   Bourret, E ^a   Gontard, N ^a   Cuq, J L ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

Acid milk gel; Rheological property; Serum holding capacity; casein hydrolysis

Indexed keywords

CASEIN; CHYMOSIN; RENNET;

ANIMAL; ARTICLE; CHEMISTRY; FLOW KINETICS; GEL; HYDROLYSIS; KINETICS; METABOLISM; MICELLE; MILK; PH; PHYSICAL CHEMISTRY; PHYSIOLOGY; THERMODYNAMICS;

ANIMALS; CASEINS; CHEMISTRY, PHYSICAL; CHYMOSIN; GELS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; KINETICS; MICELLES; MILK; RHEOLOGY; THERMODYNAMICS;

EID: 0037977924     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73650-9     Document Type: Article

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