Premium
Rennet coagulation properties of UHT ‐treated phosphocasein dispersions as a function of casein and N a C l concentrations
Author(s) -
Bulca Selda,
WolfschoonPombo Alan,
Kulozik Ulrich
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12308
Subject(s) - rennet , chemistry , casein , food science , whey protein , coagulation , chromatography , psychology , psychiatry
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.