The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Ong, L ^a,b   Dagastine, R R ^a   Kentish, S E ^a   Gras, S L ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Cheese; Confocal; Fat globule; Gel strength; Microstructure

Indexed keywords

CHYMOSIN; GLYCOLIPID; GLYCOPROTEIN; MILK FAT GLOBULE; MILK PROTEIN; RENNET; GEL;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; COMPRESSIVE STRENGTH; CONFOCAL MICROSCOPY; FOOD HANDLING; GEL; IMAGE PROCESSING; METABOLISM; METHODOLOGY; MILK; POLYACRYLAMIDE GEL ELECTROPHORESIS; POROSITY; SURFACE PROPERTY; ULTRASTRUCTURE; PROCEDURES;

ANIMALS; CHEESE; CHYMOSIN; COMPRESSIVE STRENGTH; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; GELS; GLYCOLIPIDS; GLYCOPROTEINS; IMAGE PROCESSING, COMPUTER-ASSISTED; MICROSCOPY, CONFOCAL; MILK; MILK PROTEINS; POROSITY; SURFACE PROPERTIES;

EID: 77953889586     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01517.x     Document Type: Article

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