Gelation properties of casein micelles during combined renneting and bacterial fermentation: Effect of concentration by ultrafiltration

International Dairy Journal

Volumn 21, Issue 11, 2011, Pages 848-856

  Salvatore, Enrico ^a,b   Pirisi, Antonio ^a   Corredig, Milena ^b  

^a Agris Sardegna   (Italy)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL FERMENTATIONS; CALCIUM RELEASE; CASEIN MICELLES; CONCENTRATION LEVELS; GEL STRUCTURES; GELATION POINT; GELATION PROPERTIES; MESOPHILIC; PHASE ANGLES; PROTEIN CONCENTRATIONS; RENNETING;

ACIDIFICATION; COAGULATION; GELATION; ULTRAFILTRATION;

CONCENTRATION (PROCESS);

BACTERIA (MICROORGANISMS);

EID: 80051590484     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.05.006     Document Type: Article

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