Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

International Dairy Journal

Volumn 17, Issue 9, 2007, Pages 1053-1062

  Karlsson, A O ^a   Ipsen, R ^a   Ardo Y ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Colloidal calcium phosphate; Image analysis; Rennet induced casein gel; Ultrafiltration

Indexed keywords

AXIAL COMPRESSION; COAGULATION; CONFOCAL MICROSCOPY; DAIRY PRODUCTS; ELASTIC MODULI; ELASTICITY; IONIC STRENGTH; MICROSTRUCTURE; PH EFFECTS; RHEOLOGY; ULTRAFILTRATION;

COLLOIDAL CALCIUM PHOSPHATES; RENNET-INDUCED CASEIN GELS; UNIAXIAL COMPRESSION;

GELS;

EID: 34249989050     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.01.006     Document Type: Article

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