Confocal laser scanning microscopy studies of the molecular structure of cheese curd

Australian Journal of Dairy Technology

Volumn 61, Issue 2, 2006, Pages 167-169

  Øiseth, S Kihlman ^a   McKinnon, I R ^a  

^a MONASH UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33748069106     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

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2. Belitz, H.-D. and Grosch, W. (1999), Milk and dairy products. In: Food chemistry. Springer: Berlin; New York, pp 470-512.
3. Green, M.L., Hobbs, D.G., Morant, S.V. and Hill, V.A. (1978), Intermicellar relationships in rennet-treated separated milk, J. Dairy Res. 45, 413-422.
4. Herbert, S., Bouchet, B., Riaublanc, A., Dufour, E. and Gallant, D.J. (1999), Multiple fluorescence labelling of proteins, lipids and whey in dairy products using confocal microscopy, Lait 79, 567-575.
5. Kalab, M. (1977), Milk Gel Structure. VI. Cheese texture and microstructure, Milchwissenschaft 32, 449-458.
6. Kalab, M. and Harwalkar, V.R. (1972), Milk Gel Structure. I. Application of Scanning Electron Microscopy to Milk and Other Food Gels, J. Dairy Sci. 56, 835.
7. Lagaude, A., Fernandez, L., Cuq, J.-L. and Marchesseau, S. (2004), Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method, Int. Dairy J. 14, 1033-1039.
8. Mellema, M., Heesakkers, J.W.M., Van Opheusden, J.H.J. and Van Vliet, T. (2000), Structure and Scaling Behavior of Aging Rennet-Induced Casein Gels Examined by Confocal Microscopy and Permeametry, Langmuir 16, 6847-6854.
9. van de Velde, F., Weinbreck, F., Edelman, M.W., van der Linden, E. and Tromp, R.H. (2003), Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques, Colloids surf, B. 31, 159-168.