Bulletin of the IDF N° 420/ 2007: Coagulation Of Milk: Processes And Characteristics
|published date||24 March 2007|
|reference||Bulletin of the IDF No. 420/2007|
Review of the milk coagulation reaction as encountered in the manufacture of dairy products, covering definitions, traditional and non-traditional processes of coagulation, characteristics of coagulated milk proteins, changes in coagulated dairy products during processing and storage (including ripening), methods of analysis to verify coagulation, and references.
Keywords: acid, casein, cheese, CLSM, coagulation, covalent, cross-linking, dairy, enzymes, ethanol, flocculation, gelation, hydrophobic, ionic, methods, micelle, milk, plastein, polysaccharides, precipitation, protein, proteolysis, proteolytic, rennet, rheological, ripening, SEM, TEM, Van der Waals