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http://dx.doi.org/10.7744/cnujas.2011.38.4.711

Rennet-induced gels and their mechanical properties  

Choi, Jong-Woo (Department of Food Science, The Pennsylvania State University)
Publication Information
Korean Journal of Agricultural Science / v.38, no.4, 2011 , pp. 711-716 More about this Journal
Abstract
Casein micelles are the basic building block of rennet-induced gels. The stiffness of these gels is increased with reaction time. This is probably due to the continuous participation of activated casein micelles into growing network. Dual binding model of casein micelles, which explains assembly of casein and colloidal calcium phosphate, can provides fairly reasonable explanation for the changes in mechanical properties of rennet-induced gels made from different milk pHs and varying colloidal calcium phosphates. The changes in stiffness of these gels would be used for controlling textural properties of cheeses.
Keywords
Rennet-induced gels; Dual binding model; Mechanical properties of gels;
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