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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


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.


milk coagulation; properties of milk; casei micelle size CMS

Published in


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