메뉴 건너뛰기




Volumn 87, Issue 10, 2004, Pages 3209-3216

Rennet-induced gelation of calcium and phosphate supplemented skim milk subjected to CO2 treatment

Author keywords

Carbon dioxide; Colloidal calcium phosphate; Rennet gelation; Salt addition

Indexed keywords


EID: 6944224485     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)73456-6     Document Type: Article
Times cited : (8)

References (22)
  • 1
    • 0000942193 scopus 로고
    • Infrared spectroscopic evidence for calcium-ion interaction with carboxylate groups of casein
    • Byler, D. M., and H. M. Farrell. 1989. Infrared spectroscopic evidence for calcium-ion interaction with carboxylate groups of casein. J. Dairy Sci. 72:1719-1723.
    • (1989) J. Dairy Sci. , vol.72 , pp. 1719-1723
    • Byler, D.M.1    Farrell, H.M.2
  • 2
    • 84987288643 scopus 로고
    • Carbonated milk-proteins
    • Chang, M. K., and H. Zhang. 1992. Carbonated milk-proteins. J. Food Sci. 57:880-882.
    • (1992) J. Food Sci. , vol.57 , pp. 880-882
    • Chang, M.K.1    Zhang, H.2
  • 3
    • 0001400692 scopus 로고
    • Measurement of electrophoretic mobilities and zeta potentials of particles from milk using laser Doppler electrophoresis
    • Dalgleish, D. G. 1984. Measurement of electrophoretic mobilities and zeta potentials of particles from milk using laser Doppler electrophoresis. J. Dairy Res. 51:425-438.
    • (1984) J. Dairy Res. , vol.51 , pp. 425-438
    • Dalgleish, D.G.1
  • 4
    • 0000495517 scopus 로고
    • Uniform shell design
    • Doehlert, D. H. 1970. Uniform shell design. Appl. Statist. 19:231-239.
    • (1970) Appl. Statist. , vol.19 , pp. 231-239
    • Doehlert, D.H.1
  • 5
    • 1542500486 scopus 로고    scopus 로고
    • Effect of treatment by gaseous carbon dioxide on the colloidal phase of skim milk
    • Gevaudan, S., A. Lagaude, B. Tarodo de la Fuente, and J. L. Cuq. 1996. Effect of treatment by gaseous carbon dioxide on the colloidal phase of skim milk. J. Dairy Sci. 79:1713-1721.
    • (1996) J. Dairy Sci. , vol.79 , pp. 1713-1721
    • Gevaudan, S.1    Lagaude, A.2    Tarodo De La Fuente, B.3    Cuq, J.L.4
  • 8
    • 0001881824 scopus 로고
    • Use of response surface methodology in sensory evaluation
    • Henika, R. G. 1982. Use of response surface methodology in sensory evaluation. Food Technol. 36:96-101.
    • (1982) Food Technol. , vol.36 , pp. 96-101
    • Henika, R.G.1
  • 9
    • 0026668858 scopus 로고
    • Structure and stability of bovine casein micelles
    • Holt, C. 1992. Structure and stability of bovine casein micelles. Adv. Protein Chem. 43:63-151.
    • (1992) Adv. Protein Chem. , vol.43 , pp. 63-151
    • Holt, C.1
  • 10
    • 0032520111 scopus 로고    scopus 로고
    • A core-shell model of calcium phosphate nanoclusters stabilized by beta-casein phosphopeptides, derived from sedimentation equilibrium and small-angle X-ray and neutron-scattering measurements
    • Holt, C., P. A. Timmins, N. Errington, and J. Leaver. 1998. A core-shell model of calcium phosphate nanoclusters stabilized by beta-casein phosphopeptides, derived from sedimentation equilibrium and small-angle X-ray and neutron-scattering measurements. Eur. J. Biochem. 252:73-78.
    • (1998) Eur. J. Biochem. , vol.252 , pp. 73-78
    • Holt, C.1    Timmins, P.A.2    Errington, N.3    Leaver, J.4
  • 12
    • 84986527714 scopus 로고
    • Rheological properties of renneted reconstituted milk gels by piezoelectric viscoprocess: Effects of temperature and calcium phosphate
    • Lagoueyte, N., A. Lagaude, and B. Tarodo de la Fuente. 1995. Rheological properties of renneted reconstituted milk gels by piezoelectric viscoprocess: Effects of temperature and calcium phosphate. J. Food Sci. 60:1344-1348, 1363.
    • (1995) J. Food Sci. , vol.60 , pp. 1344-1348
    • Lagoueyte, N.1    Lagaude, A.2    Tarodo De La Fuente, B.3
  • 13
    • 0032352689 scopus 로고    scopus 로고
    • Heat stability of reconstituted casein micelle dispersions: Changes induced by salt addition
    • Le Ray, C., J. L. Maubois, F. Gaucheron, G. Brule, P. Pronnier, and F. Garnier. 1998. Heat stability of reconstituted casein micelle dispersions: Changes induced by salt addition. Lait 78:375-390.
    • (1998) Lait , vol.78 , pp. 375-390
    • Le Ray, C.1    Maubois, J.L.2    Gaucheron, F.3    Brule, G.4    Pronnier, P.5    Garnier, F.6
  • 15
    • 0034081487 scopus 로고    scopus 로고
    • Comparison of mineral and cholesterol composition of different commercial goat milk products manufactured in USA
    • Park, Y. W. 2000. Comparison of mineral and cholesterol composition of different commercial goat milk products manufactured in USA. Small Ruminant Res. 37:115-124.
    • (2000) Small Ruminant Res. , vol.37 , pp. 115-124
    • Park, Y.W.1
  • 16
    • 0038240022 scopus 로고    scopus 로고
    • Physicochemical characterization of calcium-supplemented skim milk
    • Philippe, M., F. Gaucheron, Y. Le Graet, F. Michel, and A. Garem. 2003. Physicochemical characterization of calcium-supplemented skim milk. Lait 83:45-59.
    • (2003) Lait , vol.83 , pp. 45-59
    • Philippe, M.1    Gaucheron, F.2    Le Graet, Y.3    Michel, F.4    Garem, A.5
  • 18
    • 0033826654 scopus 로고    scopus 로고
    • Mineral and casein equilibria in milk: Effects of added salts and calcium-chelating agents
    • Udabage, P., I. R. Mc Kinnon, and M. A. Augustin. 2000. Mineral and casein equilibria in milk: Effects of added salts and calcium-chelating agents. J. Dairy Res. 67:361-370.
    • (2000) J. Dairy Res. , vol.67 , pp. 361-370
    • Udabage, P.1    Mc Kinnon, I.R.2    Augustin, M.A.3
  • 19
    • 0035409285 scopus 로고    scopus 로고
    • Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk
    • Udabage, P., I. R. Mc Kinnon, and M. A. Augustin. 2001. Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk. J. Dairy Sci. 84:1569-1575.
    • (2001) J. Dairy Sci. , vol.84 , pp. 1569-1575
    • Udabage, P.1    Mc Kinnon, I.R.2    Augustin, M.A.3
  • 20
    • 0000613966 scopus 로고
    • pH-induced physicochemical changes of casein micelles in milk and their effect on renneting. 2. Effect of pH on renneting of milk
    • van Hooydonk, A. C. M., I. J. Boerrigter, and H. G. Hagedoorn. 1986a. pH-induced physicochemical changes of casein micelles in milk and their effect on renneting. 2. Effect of pH on renneting of milk. Neth. Milk Dairy J. 40:297-313.
    • (1986) Neth. Milk Dairy J. , vol.40 , pp. 297-313
    • Van Hooydonk, A.C.M.1    Boerrigter, I.J.2    Hagedoorn, H.G.3
  • 22
    • 0003309463 scopus 로고
    • Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate
    • Zoon, P., T. Vanvliet, and P. Walstra. 1988. Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate. Neth. Milk Dairy J. 42:295-312.
    • (1988) Neth. Milk Dairy J. , vol.42 , pp. 295-312
    • Zoon, P.1    Vanvliet, T.2    Walstra, P.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.