Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study

Journal of Food Engineering

Volumn 100, Issue 3, 2010, Pages 496-503

  Chromik, Cora ^a   Partschefeld, Claudia ^a   Jaros, Doris ^a   Henle, Thomas ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Cheese; Denaturation; Microfiltration; Whey protein; Yield

Indexed keywords

CHEESE; CHEESE-MAKING; CONCENTRATION FACTORS; CRUDE PROTEINS; DRY MATTERS; GEL FORMATION; GOUDA CHEESE; LACTOGLOBULIN; MILK TREATMENT; PILOT-SCALE EXPERIMENTS; PROTEIN TRANSFER; PROTEIN YIELD; SEMI-HARD CHEESE; WHEY PROTEINS;

CALCIUM CHLORIDE; COAGULATION; DENATURATION; GELS; HEAT TREATMENT; HEATING; MICROFILTRATION;

PROTEINS;

EID: 77953620848     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.037     Document Type: Article

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