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Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior

Food Research International
Inducing the spontaneous aggregation from casein molecules (i.e. αs1, αs2, β, and κ-casein) into re-assembled casein micelles (RCMs) through the addition of salts as an alternative to native casein micelles, has garnered increasing attention in recent years. In this investigation, re-assembled casein micelles were generated by adding varying amounts of
Teng Wang +7 more
openaire +2 more sources

Mechanism of aggregation of casein micelles in rennet-treated milk

Journal of Dairy Research, 1981
SummaryThe frequency distribution of aggregates of casein micelles was determined inelectron micrographs of rennet-treated skim-milk. The average degree of aggregation was constant until after 60% of the coagulation time, then increased linearly to 100% of the coagulation time and subsequently rose more slowly.
Margaret L. Green, Steven V. Morant
openaire +1 more source

The influence of yak casein micelle size on rennet‐induced coagulation properties

Journal of the Science of Food and Agriculture, 2021
Yan Zhang, Fazheng Ren, Pengjie Wang
exaly

The problem of the rennet effect on casein.

Helvetica chimica acta, 2010
H, NITSCHMANN, W, LEHMANN
openaire +2 more sources

Acid and rennet-induced coagulation behavior of casein micelles with modified structure

Food Chemistry, 2019
Quanyang Li, Zhengtao Zhao
exaly

Rennet Casein

2011
openaire +1 more source

Rennet-induced coagulation of enzymatically cross-linked casein micelles

International Dairy Journal, 2007
Thom Huppertz, C G De Kruif
exaly

Rennet casein

2007
openaire +1 more source