Rennet coagulation properties of UHT‐treated phosphocasein dispersions as a function of casein and NaCl concentrations |
| |
| Authors: | Selda Bulca Alan Wolfschoon‐Pombo Ulrich Kulozik |
| |
| Affiliation: | 1. Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin, Turkey;2. Kraft Foods R&D Inc./Mondelez International, München, Germany;3. Chair for Food Process Engineering and Dairy Technology, Technische Universit?t München, Freising‐Weihenstephan, Germany;4. ZIEL Center for Nutrition and Health, Technische Universit?t München, Freising‐Weihenstephan, Germany |
| |
| Abstract: | The renneting properties of whey protein‐free, UHT‐heated (140 °C/10 s) casein dispersions were investigated as a function of casein and NaCl concentration. It was found that the rennet coagulation time and gel firmness can be optimised when the whey protein‐free casein concentration is increased, while the added NaCl concentration is kept low. The strongest gel firmness occurs at 0.05 and 0.08 m NaCl addition and at a micellar casein concentration between 6.0 and 6.6 g/100 mL. Weak rennet gels were formed at 3.0–3.6 g/100 mL casein at all NaCl concentrations tested. |
| |
| Keywords: | Casein Milk proteins Rennet Chymosin Microfiltration Heat treatment |
|
|
