Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations

Selda Bulca, Alan Wolfschoon-Pombo, Ulrich Kulozik

Publikation: Beitrag in FachzeitschriftArtikelBegutachtung

1 Zitat (Scopus)

Abstract

The renneting properties of whey protein-free, UHT-heated (140 °C/10 s) casein dispersions were investigated as a function of casein and NaCl concentration. It was found that the rennet coagulation time and gel firmness can be optimised when the whey protein-free casein concentration is increased, while the added NaCl concentration is kept low. The strongest gel firmness occurs at 0.05 and 0.08 m NaCl addition and at a micellar casein concentration between 6.0 and 6.6 g/100 mL. Weak rennet gels were formed at 3.0–3.6 g/100 mL casein at all NaCl concentrations tested.

OriginalspracheEnglisch
Seiten (von - bis)328-336
Seitenumfang9
FachzeitschriftInternational Journal of Dairy Technology
Jahrgang69
Ausgabenummer3
DOIs
PublikationsstatusVeröffentlicht - 1 Aug. 2016

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