Rheological properties of rennet gels containing milk protein concentrates

Journal of Dairy Science

Volumn 91, Issue 3, 2008, Pages 959-969

  Ferrer, M A ^a,b   Hill, A R ^b   Corredig, M ^b  

^a UNIVERSIDAD DEL ZULIA   (Venezuela)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Calcium equilibrium; Casein; Milk protein concentrate; Rennet gel

Indexed keywords

CALCIUM; CASEIN; CHYMOSIN; LACTOSE; MILK PROTEIN; PHOSPHORUS; RENNET; UNCLASSIFIED DRUG; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; FLOW KINETICS; GEL; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; POWDER; PROTEIN DENATURATION; SOLUTION AND SOLUBILITY;

CALCIUM; CASEINS; CHYMOSIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GELS; HYDROGEN-ION CONCENTRATION; LACTOSE; MILK PROTEINS; PARTICLE SIZE; PHOSPHORUS; POWDERS; PROTEIN DENATURATION; RHEOLOGY; SOLUTIONS; WATER;

EID: 40649084094     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0525     Document Type: Article

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