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Conference abstract - Peer-reviewed, 2018

The impact of casein micelle size, calcium and citrate content on coagulation properties; A model study.

Priyashantha, Hasitha; Johansson, Monika; Höjer, Annika; Langton, Maud; Hetta, Mårten; Lundh, Åse

Abstract

Milk coagulation is an important functional property in cheese making. A model study was designed to link the coagulation properties of milk and the interaction effects of the casein micelle size (CMS), citrate and calcium content.

Keywords

milk coagulation; properties of milk; casei micelle size CMS

Published in

Conference


32nd EFFoST International Conference. Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations. 181106-181108, Nantes, France.

Authors' information

Swedish University of Agricultural Sciences, Department of Molecular Sciences
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Höjer, Annika
Norrmejerier Ekonomisk Förening
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Swedish University of Agricultural Sciences, Department of Agricultural Research for Northern Sweden
Swedish University of Agricultural Sciences, Department of Molecular Sciences

UKÄ Subject classification

Food Science

URI (permanent link to this page)

https://res.slu.se/id/publ/99920