The inhibitory roles of native whey protein on the rennet gelation of bovine milk

Food Chemistry

Volumn 244, Issue , 2018, Pages 36-43

  Gamlath, Charitha J ^a   Leong, Thomas S H ^a   Ashokkumar, Muthupandian ^a   Martin, Gregory J O ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Cheese; Chymosin; Gelation kinetics; Inhibition; Microfiltration; Milk; Rennet gelation; Whey protein

Indexed keywords

CASEIN; ENZYME INHIBITION; GELATION; MICROFILTRATION; PROTEINS;

CHYMOSIN; ENZYMATIC ACTION; GELATION KINETICS; MEASUREMENTS OF; MILK; PEPTIDE RELEASE; PHYSICAL BARRIERS; WHEY PROTEINS;

CHEESES;

CALCIUM; CASEIN; CHYMOSIN; WHEY PROTEIN; XANTHAN; RENNET;

ARTICLE; BOVINE; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYME SUBSTRATE COMPLEX; GELATION; HYDROLYSIS; IONIC STRENGTH; MICROFILTRATION; MILK; PHOTON CORRELATION SPECTROSCOPY; PROTEIN AGGREGATION; STEREOSPECIFICITY; VISCOSITY; WHEY; ANIMAL; CHEESE; CHEMISTRY; FOOD HANDLING; GEL; KINETICS; PARTICLE SIZE;

ANIMALS; CALCIUM; CASEINS; CATTLE; CHEESE; CHYMOSIN; FOOD HANDLING; GELS; KINETICS; MILK; PARTICLE SIZE; VISCOSITY; WHEY PROTEINS;

EID: 85030845778     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.10.029     Document Type: Article

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