RHEOLOGICAL PROPERTIES OF RENNET-INDUCED SKIM MILK GELS .1. INTRODUCTION

被引：0
|
作者：
ZOON, P
VANVLIET, T
WALSTRA, P
机构：
来源：
NETHERLANDS MILK AND DAIRY JOURNAL | 1988年 / 42卷 / 03期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：249 / 269
页数：21
相关论文
共 50 条
  • [31] Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels
    Giroux, Helene J.
    Lanouette, Genevieve
    Britten, Michel
    FOOD HYDROCOLLOIDS, 2015, 45 : 272 - 278
  • [32] Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels
    Munoz, M.
    Fernandez, D.
    Fresno, J. M.
    Delgado, D.
    JOURNAL OF DAIRY SCIENCE, 2023, 106 (04) : 2314 - 2325
  • [33] Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk
    Karlsson, A. O.
    Ipsen, R.
    Ardo, Y.
    INTERNATIONAL DAIRY JOURNAL, 2007, 17 (06) : 674 - 682
  • [34] Addition of sodium caseinate to skim milk inhibits rennet-induced aggregation of casein micelles
    Gaygadzhiev, Zafir
    Massel, Valerie
    Alexander, Marcela
    Corredig, Milena
    FOOD HYDROCOLLOIDS, 2012, 26 (02) : 405 - 411
  • [35] Carrageenan Gels in Skim Milk: Formation and Rheological Properties
    Yu. A. Shchipunov
    A. V. Chesnokov
    Colloid Journal, 2003, 65 : 105 - 113
  • [36] Carrageenan gels in skim milk: Formation and rheological properties
    Shchipunov, YA
    Chesnokov, AV
    COLLOID JOURNAL, 2003, 65 (01) : 105 - 113
  • [37] SYNERESIS OF RENNET-INDUCED MILK GELS AS INFLUENCED BY CHEESE-MAKING PARAMETERS
    VANDENBIJGAART, HJCM
    NETHERLANDS MILK AND DAIRY JOURNAL, 1989, 43 (01): : 92 - 94
  • [38] APPLICATION OF POLYMER CROSS-LINKING THEORY TO RENNET-INDUCED MILK GELS
    JOHNSTON, DE
    JOURNAL OF DAIRY RESEARCH, 1984, 51 (01) : 91 - 101
  • [39] Rheological properties of rennet gels prepared with milk protein concentrates
    Ferrer, M. A.
    Hill, A. R.
    Corredig, M.
    JOURNAL OF ANIMAL SCIENCE, 2007, 85 : 600 - 600
  • [40] Rheological properties of rennet gels prepared with milk protein concentrates
    Ferrer, M. A.
    Hill, A. R.
    Corredig, M.
    JOURNAL OF DAIRY SCIENCE, 2007, 90 : 600 - 600
12345