Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels

Dairy Science and Technology

Volumn 90, Issue 6, 2010, Pages 623-639

  Ion Titapiccolo, Gisèle ^a   Alexander, Marcela ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Diffusing wave spectroscopy; Homogenized milk; Polysorbate; Rennet coagulation

Indexed keywords

CASEIN MICELLES; COLLOIDAL STATE; DIFFUSING-WAVE SPECTROSCOPY; ENZYMATIC ACTIVITIES; FAT GLOBULES; FILLER PARTICLES; HOMOGENIZATION PROCESS; HOMOGENIZED MILK; INTERFACIAL COMPOSITION; MILK PROTEIN; OIL DROPLETS; OIL/WATER INTERFACES; PHYSICOCHEMICAL PROPERTY; POLYSORBATE; PRIMARY PHASE; RENNET COAGULATION; RENNETING; SKIM MILKS; TWEEN-20;

CASEIN; CHEMICAL PROPERTIES; GELATION; GELS; HOMOGENIZATION METHOD; MICELLES;

COAGULATION;

EID: 78649392633     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2010023     Document Type: Article

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