Calcium binding in milk and cheese - Interactions between aggregates

Australian Journal of Dairy Technology

Volumn 61, Issue 2, 2006, Pages 154-156

  McKinnon, I R ^a   Chandrapala, J ^a  

^a MONASH UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33748068442     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Cheng, L.J., Augustin, M.A., Mckinnon, I.R. and Sutherland, B.J. (1997), The effect of mineral salt addition on mozzarella cheesemaking. Aust. J Dairy Technol. 52, 8-14.
2. Holt, C. (2004), An equilibrium thermodynamic model of the sequestration of calcium phosphate by casein micelles and its application to the calculation of the partition of salts in milk. Eur. Biophys. J. 33, 421-434.
3. Horne, D.S. (1998), Casein interactions Casting Light on the Black Boxes, the structure in dairy products. Int. Dairy J. 8: 171-177.
4. Lucey, J.A., Johnson, M.E. and Home, D.S. (2003), Perspectives on the Basis of the Rheology and Texture properties of Cheese. J. Dairy Sci. 86: 2725-2743.
5. Udabage, P. McKinnon, I.R. and Augustin, M.A. (2000), Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents. J. Dairy Res. 67, 361-370.
6. Udabage, P., McKinnon, I.R. and Augustin, M.A. (2001), Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk. J. Dairy Sci. 84: 1569-1575.