Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: An in situ1H NMR relaxation study

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 513-519

  Hansen, Christian Lyndgaard ^a   Rinnan, Åsmund ^a   Engelsen, Søren Balling ^a   Janhøj, Thomas ^a   Micklander, Elisabeth ^a   Andersen, Ulf ^b   Van Den Berg, Frans ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Casein; In situ monitoring; NMR; Rennet coagulation; Slicing; Syneresis

Indexed keywords

CHYMOSIN; RENNET;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; EVALUATION; GEL; KINETICS; METHODOLOGY; MILK; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; TEMPERATURE; TIME;

ANIMALS; CATTLE; CHYMOSIN; GELS; HYDROGEN-ION CONCENTRATION; KINETICS; MAGNETIC RESONANCE SPECTROSCOPY; MILK; TEMPERATURE; TIME FACTORS;

EID: 75249107430     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902264y     Document Type: Article

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