The effect of varying the calcium-sequestering salt cation on the hydration behaviour of rennet caseins in a simple model system

International Journal of Dairy Technology

Volumn 53, Issue 2, 2000, Pages 41-44

  Ennis, Michael P ^a   O'Dowd, Jeremiah J ^a   Thornton, Ann ^a   Mulvihill, Daniel M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 17144419010     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2000.tb02655.x     Document Type: Article

References (4)

1. Aimutis W R (1995) Dairy protein usage in processed and imitation cheese. Food Technology Europe 2(2) 30-34.
2. Ennis M P and Mulvihill D M (1997) Cheese analogues. In Proceedings of the 5th Cheese Symposium, pp 1-14. Cogan T M, Fox P F and Ross R P, eds. Dublin: Teagasc.
3. Carie M and Kalab M (1993) Processed cheese products. In Cheese: Chemistry, Physics & Microbiology, Major Cheese Groups, 2nd ed, pp 467-505. Fox P F, ed. London: Chapman and Hall.
4. Cavalier-Salou C and Cheftel J C (1991) Emulsifying salts influence on characteristics of cheese analogues from calcium caseinates. Journal of Food Science 56 1542-1547, 1551.