Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet

Journal of Dairy Science

Volumn 101, Issue 6, 2018, Pages 4869-4878

  Li, Z ^a   Scott, K ^b   Otter, D ^c   Zhou, P ^d   Hemar, Y ^a,e  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

^d JIANGNAN UNIVERSITY   (China)

^e RIDDET INSTITUTE   (New Zealand)

Author keywords

gelation temperature and pH; microstructure; rennet; rheology; tamarillo crude extract

Indexed keywords

CHYMOSIN; PEPTIDE HYDROLASE; PLANT PROTEIN; RENNET;

ANIMAL; BIOCATALYSIS; CHEMISTRY; ENZYME STABILITY; ENZYMOLOGY; FLOW KINETICS; FOOD HANDLING; GEL; MICELLE; MILK; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLANUM; TEMPERATURE;

ANIMALS; BIOCATALYSIS; CHYMOSIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENZYME STABILITY; FOOD HANDLING; GELS; HYDROGEN-ION CONCENTRATION; MICELLES; MILK; PEPTIDE HYDROLASES; PLANT PROTEINS; RHEOLOGY; SOLANUM; TEMPERATURE;

EID: 85044313518     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2017-14050     Document Type: Article

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