Effect of storage time and temperature of milk protein concentrate (MPC85) on the renneting properties of skim milk fortified with MPC85

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 944-952

  Hunter, R J ^a,b   Hemar, Y ^a   Pinder, D N ^b   Anema, S G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Milk protein concentrate; Rennet; Rheology; Skim milk fortification; Solubility

Indexed keywords

CASEIN MICELLES; COMPLEX MODULUS; ELEVATED TEMPERATURE; GELATION PROPERTIES; MASTER CURVE; MILK PROTEIN; PHYSICAL PROCESS; PRIMARY PHASE; RENNET; RENNETING; RHEOLOGICAL PROPERTY; SKIM MILKS; STORAGE TEMPERATURES; STORAGE TIME; SUPERPOSITION METHOD;

CASEIN; COAGULATION; ELASTICITY; GELATION; GELS; RHEOLOGY; SOLUBILITY; STORAGE (MATERIALS); VISCOSITY;

YIELD STRESS;

MILK PROTEIN;

ARTICLE; DIET SUPPLEMENTATION; FLOW KINETICS; FOOD PRESERVATION; GELATION; MILK; PROTEIN AGGREGATION; SOLUBILITY; STORAGE TEMPERATURE;

EID: 78149415857     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.086     Document Type: Article

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