Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations

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• 作者：Selda Bulca ; Alan Wolfschoon-Pombo and Ulrich Kulozik
• 刊名：International Journal of Dairy Technology
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：69
• 期：3
• 页码：328-336
• 全文大小：234K
• ISSN：1471-0307

文摘

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.