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The effect of varying the calcium‐sequestering salt cation on the hydration behaviour of rennet caseins in a simple model system
Author(s) -
ENNIS MICHAEL P,
O'DOWD JEREMIAH J,
THORNTON ANN,
MULVIHILL DANIEL M
Publication year - 2000
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/j.1471-0307.2000.tb02655.x
Subject(s) - rennet , salt (chemistry) , chemistry , potassium , ammonium , rheology , sodium , calcium , dispersion (optics) , inorganic chemistry , food science , casein , organic chemistry , materials science , physics , optics , composite material
Di potassium orthophosphate and di‐ammonium orthophosphate were used to replace di‐sodium orthophosphate in a simple model of cheese analogue manufacture. Rheological changes that occurred as eight rennet caseins, possessing widely differing hydration behaviour, were dispersed in solutions of the different calcium‐sequestering salts were determined. Dispersion in the potassium salt resulted in minor differences in hydration behaviour of rennet caseins when compared to the behaviour in di‐sodium orthophosphate solution, while dispersion in the ammonium salt resulted in considerably modified hydration behaviours and rheological profiles.