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

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

SLU Authors

• Priyashantha, Hasitha

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Johansson, Monika

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Höjer, Annika

  • Norrmejerier Ekonomisk Förening

• Langton, Maud

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Hetta, Mårten

  • Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences
    

• Lundh, Åse

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Permanent link to this page (URI)

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