Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk

Food and Bioprocess Technology

Volumn 7, Issue 11, 2014, Pages 3175-3185

  Logan, Amy ^a   Day, Li ^a   Pin, Audrey ^a   Auldist, Martin ^b   Leis, Andrew ^a   Puvanenthiran, Amirtha ^a   Augustin, Mary Ann ^a  

^a CSIRO   (Australia)

^b Transport and Resources   (Australia)

Author keywords

Casein micelle; Centrifugation; Fractionation; Milk fat globule; Rennet; Scanning electron microscopy

Indexed keywords

CASEIN; CENTRIFUGATION; DAIRY PRODUCTS; FRACTIONATION; GELATION; GELS; MICELLES; OILS AND FATS; SCANNING ELECTRON MICROSCOPY; TEXTURES;

CASEIN MICELLES; COMBINED EFFECT; CURD FIRMNESS; INTERACTIVE EFFECT; MILK FAT GLOBULES; NATURAL SELECTION; RENNET; SEASONAL VARIATION;

DAIRIES;

EID: 84911004873     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1362-2     Document Type: Article

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