Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: Structure, viscoelasticity and syneresis of gels

Colloids and Surfaces B: Biointerfaces

Volumn 31, Issue 1-4, 2003, Pages 243-255

  Aichinger, Pierre Anton ^a   Michel, Martin ^a   Servais, Colin ^a   Dillmann, Marie Lise ^a   Rouvet, Martine ^a   D'Amico, Nicola ^a   Zink, Ralf ^a   Klostermeyer, Henning ^b   Horne, David S ^c  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c Charis Food Research   (United Kingdom)

Author keywords

Acidified skim milk gels; Casein micelle; Chymosin; Microstructure; Viscoelasticity

Indexed keywords

CASEIN; GELS; MICELLES; POLYSACCHARIDES; PORE SIZE; RHEOLOGY; THERMAL EFFECTS; TRANSMISSION ELECTRON MICROSCOPY; VISCOELASTICITY;

ACIDIFICATION;

FERMENTATION;

CASEIN; CHYMOSIN; MILK PROTEIN; POLYSACCHARIDE;

ACIDIFICATION; CENTRIFUGATION; CONFERENCE PAPER; FERMENTATION; FLOW KINETICS; FLOW MEASUREMENT; GEL; MICELLE; MILK; NONHUMAN; OSCILLATION; POROSITY; PRIORITY JOURNAL; PROTEIN STRUCTURE; QUANTUM YIELD; SCANNING ELECTRON MICROSCOPY; STREPTOCOCCUS THERMOPHILUS; STRUCTURE ANALYSIS; TEMPERATURE DEPENDENCE; TRANSMISSION ELECTRON MICROSCOPY; VISCOELASTICITY;

STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0042662838     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(03)00144-9     Document Type: Conference Paper

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