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.
[Conference abstract]
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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 |
| Publisher: | The European Federation of Food Science and Technology |
| Language: | English |
| Publication Type: | Conference abstract |
| 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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