Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin

LWT

Volumn 40, Issue 1, 2007, Pages 99-106

  Anema, Skelte G ^a,b   Kim Lee, Siew ^a   Klostermeyer, Henning ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Casein micelles; Chymosin; Gelation; Heat treatment; Milk; pH

Indexed keywords

GELATION; HEAT TREATMENT; HYDROLYSIS; MICELLES; PH EFFECTS; PROTEINS; REACTION KINETICS; SODIUM COMPOUNDS;

CASEIN MICELLES; CHYMOSIN; DENATURED WHEY PROTEINS; MILK;

CASEIN;

EID: 33746331430     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.08.002     Document Type: Article

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