Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk
نویسندگان
چکیده
منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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15 صفحه اولCalcium induced skim-milk gelation during heating as affected by pH
Milk gels (acid or rennet) are used by dairy industry to produce dairy products such as yogurt and cheese. Enrichment of milk with calcium salts and heat treatment are known to produce “calcium-milk coagulum” as a new type of milk gels, due to reduction of milk protein charges through calcium binding. The combination of heat treatment and calcium addition to milk results in gel structures, but ...
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ژورنال
عنوان ژورنال: Molecules
سال: 2018
ISSN: 1420-3049
DOI: 10.3390/molecules23123084