Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese

Journal of Dairy Science

Volumn 91, Issue 2, 2008, Pages 513-522

  Choi, J ^a   Horne, D S ^b   Johnson, M E ^a   Lucey, J A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Charis Food Research   (United Kingdom)

Author keywords

Cheese functionality; Insoluble calcium; Rheology; Texture

Indexed keywords

CALCIUM PHOSPHATE; CASEIN; EDETIC ACID;

ARTICLE; CHEESE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; METHODOLOGY; MICELLE; PH;

CALCIUM PHOSPHATES; CASEINS; CHEESE; EDETIC ACID; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MICELLES; RHEOLOGY;

EID: 39049120885     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0454     Document Type: Article

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