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Minor acidification of diafiltration water using various acidification agents affects the composition and rennet coagulation properties of the resulting microfiltration casein concentrate.
Gaber, Sara Mohamed; Johansen, Anne-Grethe; Devold, Tove Gulbrandsen; Rukke, Elling-Olav; Skeie, Siv Borghild.
Afiliação
  • Gaber SM; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway. Electronic address: Sara.mohamed@nmbu.no.
  • Johansen AG; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway; TINE SA R&D, Bedriftsveien 7 Kalbakken, 0901 Oslo, Norway.
  • Devold TG; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
  • Rukke EO; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
  • Skeie SB; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
J Dairy Sci ; 103(9): 7927-7938, 2020 Sep.
Article em En | MEDLINE | ID: mdl-32684480
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Caseínas / Queijo / Quimosina / Manipulação de Alimentos Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Caseínas / Queijo / Quimosina / Manipulação de Alimentos Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article