Addition of sodium caseinate to skim milk inhibits rennet-induced aggregation of casein micelles

Food Hydrocolloids

Volumn 26, Issue 2, 2012, Pages 405-411

  Gaygadzhiev, Zafir ^a   Massel, Valerie ^a   Alexander, Marcela ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Diffusing wave spectroscopy; Light scattering; Rennet aggregation; Rheology; Skim milk gelation; Sodium caseinate

Indexed keywords

AGGLOMERATION; CASEIN; CHLORINE COMPOUNDS; ELASTICITY; GELATION; MICELLES; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM;

AGGREGATION BEHAVIOR; CASEIN MICELLES; DIFFUSING-WAVE SPECTROSCOPY; INHIBITING EFFECT; RENNET AGGREGATION; RENNETING; SKIM MILK GELATION; SKIM MILKS; SODIUM CASEINATE; SUPERNATANTS;

LIGHT SCATTERING;

EID: 80052765398     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.015     Document Type: Article

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