Gelation of casein micelles in β-casein reduced milk prepared using membrane filtration

Food Research International

Volumn 44, Issue 3, 2011, Pages 667-671

  Holland, Ben ^a   Corredig, Milena ^a   Alexander, Marcela ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Casein depleted casein micelles; Acid gelation; Diffusing wave spectroscopy; Rennet gelation; Rheology; Whey protein depleted milk

Indexed keywords

CASEIN MICELLES; DIAFILTRATION; DIFFUSING WAVE SPECTROSCOPY; GELATION TIME; IONIC BALANCE; IONIC COMPOSITION; MEMBRANE FILTRATIONS; MOLECULAR WEIGHT CUTOFF; PILOT SCALE SYSTEM; RENNET GELATION; RENNETING; RETENTATE; SKIM MILKS; STATISTICALLY SIGNIFICANT DIFFERENCE; STIFFNESS MODULI; VOLUME REDUCTIONS; WHEY PROTEIN DEPLETED MILK; WHEY PROTEINS;

BEHAVIORAL RESEARCH; COAGULATION; DIALYSIS; ELASTICITY; GELATION; MICELLES; MICROFILTRATION; RHEOLOGY; TITRATION; VISCOSITY;

CASEIN;

EID: 79952363410     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.032     Document Type: Article

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