Abstract

Milk coagulation is an important functional property in cheese making. A model study was designed to link the coagulation properties of milk and the interaction effects of the casein micelle size (CMS), citrate and calcium content.

Keywords

milk coagulation; properties of milk; casei micelle size CMS

Published in

Conference

32nd EFFoST International Conference. Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations. 181106-181108, Nantes, France.

SLU Authors

• Priyashantha, Hasitha

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Johansson, Monika

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Langton, Maud

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Hetta, Mårten

  • Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences
    

• Lundh, Åse

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Permanent link to this page (URI)

https://res.slu.se/id/publ/99920