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The impact of casein micelle size, calcium and citrate content on coagulation properties; A model study.

Priyashantha, Hasitha and Johansson, Monika and Höjer, Annika and Langton, Maud and Hetta, Mårten and Lundh, Åse (2018). The impact of casein micelle size, calcium and citrate content on coagulation properties; A model study. I/In: 32nd EFFoST International Conference. Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations., 181106-181108, Nantes, France.
[Conference Paper]

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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.

Authors/Creators:Priyashantha, Hasitha and Johansson, Monika and Höjer, Annika and Langton, Maud and Hetta, Mårten and Lundh, Åse
Title:The impact of casein micelle size, calcium and citrate content on coagulation properties; A model study.
Year of publishing :2018
Page range:1
Number of Pages:0
Publisher:The European Federation of Food Science and Technology
Language:English
Publication Type:Conference Paper (Other)
Refereed:Yes
Article category:Scientific peer reviewed
Version:Accepted version
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:milk coagulation, properties of milk, casei micelle size CMS
URN:NBN:urn:nbn:se:slu:epsilon-p-99920
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-99920
ID Code:16252
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Dept. of Agricultural Research for Northern Sweden
(VH) > Dept. of Agricultural Research for Northern Sweden

(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:26 Aug 2019 07:24
Metadata Last Modified:19 Aug 2020 23:59

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