메뉴 건너뛰기




Volumn 79, Issue 9, 1996, Pages 1513-1520

Aseptic Rennet Coagulation of Ultra-High Temperature Processed Milk Concentrates

Author keywords

Coagulation; Milk; Rennet; Ultra high temperature

Indexed keywords


EID: 1542476040     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(96)76511-6     Document Type: Article
Times cited : (9)

References (14)
  • 1
    • 0039711082 scopus 로고
    • Syneresis of milk and caseinate solutions
    • Cheeseman, G. C. 1962. Syneresis of milk and caseinate solutions. Proc. XVI Int. Dairy Congr. 4:465.
    • (1962) Proc. XVI Int. Dairy Congr. , vol.4 , pp. 465
    • Cheeseman, G.C.1
  • 2
    • 0000142677 scopus 로고
    • Effect of milk concentration on the nature of curd formed during renneting - A theoretical discussion
    • Dalgleish, D. G. 1981. Effect of milk concentration on the nature of curd formed during renneting - a theoretical discussion. J. Dairy Res. 48:65.
    • (1981) J. Dairy Res. , vol.48 , pp. 65
    • Dalgleish, D.G.1
  • 4
    • 84971960615 scopus 로고
    • Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet
    • Darling, D. F., and A.C.M. van Hooydonk. 1981. Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet. J. Dairy Res. 48:189.
    • (1981) J. Dairy Res. , vol.48 , pp. 189
    • Darling, D.F.1    Van Hooydonk, A.C.M.2
  • 5
    • 0038877060 scopus 로고
    • Milk and retentate rennet coagulation: Effects of several heat treatments
    • Feron-Baumy, C., J. L. Maubois, G. Garric, and J. P. Quibler. 1991. Milk and retentate rennet coagulation: effects of several heat treatments. Lait 71:423.
    • (1991) Lait , vol.71 , pp. 423
    • Feron-Baumy, C.1    Maubois, J.L.2    Garric, G.3    Quibler, J.P.4
  • 6
    • 0000558324 scopus 로고
    • Formation of a fat protein complex in milk by homogenization
    • Fox, K. K., V. H. Holsinger, J. Caha, and M. J. Pallansch. 1960. Formation of a fat protein complex in milk by homogenization. J. Dairy Sci. 43:1396.
    • (1960) J. Dairy Sci. , vol.43 , pp. 1396
    • Fox, K.K.1    Holsinger, V.H.2    Caha, J.3    Pallansch, M.J.4
  • 7
    • 84974379624 scopus 로고
    • Influence of homogenization of concentrated milks on the structure and properties of rennet curds
    • Green, M. L., R. J. Marshall, and F. A. Glover. 1983. Influence of homogenization of concentrated milks on the structure and properties of rennet curds. J. Dairy Res. 50:341.
    • (1983) J. Dairy Res. , vol.50 , pp. 341
    • Green, M.L.1    Marshall, R.J.2    Glover, F.A.3
  • 8
    • 0039588073 scopus 로고
    • Improving curd forming properties of homogenized milk
    • Maxcy, R. B., W. V. Price, and D. M. Irvine. 1955. Improving curd forming properties of homogenized milk. J. Dairy Sci. 38:80.
    • (1955) J. Dairy Sci. , vol.38 , pp. 80
    • Maxcy, R.B.1    Price, W.V.2    Irvine, D.M.3
  • 9
    • 0000122870 scopus 로고
    • Syneresis of rennet curd. Part 1. Effect of time and temperature
    • Lawrence, A. J. 1959. Syneresis of rennet curd. Part 1. Effect of time and temperature. Aust. J. Dairy Technol. 14:166.
    • (1959) Aust. J. Dairy Technol. , vol.14 , pp. 166
    • Lawrence, A.J.1
  • 10
    • 85016792101 scopus 로고
    • Enzymic coagulation of casein micelles: A review
    • McMahon, D. J., and R. J. Brown. 1984. Enzymic coagulation of casein micelles: a review. J. Dairy Sci. 67:919.
    • (1984) J. Dairy Sci. , vol.67 , pp. 919
    • McMahon, D.J.1    Brown, R.J.2
  • 11
    • 0004166142 scopus 로고
    • Effects of phosphate and citrate on the gelation properties on casein micelles in renneted ultra-high temperature (UHT) sterilized concentrated milk
    • McMahon, D. J., P. A. Savello, R. J. Brown, and M. Kalab. 1991. Effects of phosphate and citrate on the gelation properties on casein micelles in renneted ultra-high temperature (UHT) sterilized concentrated milk. Food Struct. 10:27.
    • (1991) Food Struct. , vol.10 , pp. 27
    • McMahon, D.J.1    Savello, P.A.2    Brown, R.J.3    Kalab, M.4
  • 12
    • 0000938828 scopus 로고
    • Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high-temperature processing of milk with or without ultrafiltration
    • McMahon, D. J., B. H. Yousif, and M. Kalab. 1993. Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high-temperature processing of milk with or without ultrafiltration. Int. Dairy J. 3:239.
    • (1993) Int. Dairy J. , vol.3 , pp. 239
    • McMahon, D.J.1    Yousif, B.H.2    Kalab, M.3
  • 13
    • 0001509510 scopus 로고
    • The rennet hysteresis of heated milk
    • Morrissey, P. A. 1969. The rennet hysteresis of heated milk. J. Dairy Res. 36:333.
    • (1969) J. Dairy Res. , vol.36 , pp. 333
    • Morrissey, P.A.1
  • 14
    • 21844482237 scopus 로고
    • Improved yogurt physical properties using ultrafiltration and very-high temperature heating
    • Savello, P. A., and R. A. Dargan. 1995. Improved yogurt physical properties using ultrafiltration and very-high temperature heating. Milchwissenschaft 50:86.
    • (1995) Milchwissenschaft , vol.50 , pp. 86
    • Savello, P.A.1    Dargan, R.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.