Structural dependence of concentrated skim milk curd on micellar restructuring

Structural dependence of concentrated skim milk curd on micellar restructuring

This study was conducted to establish an understanding of how milk concentration modulates the rennet curd structure. Rennet-induced gelation and renneting under slow acidification achieved using glucono-δ-lactone (GDL) and structural properties of reconstituted skim milk gels at two concentration l...

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Bibliographic Details
Main Author: Joseph F. Kayihura
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Heliyon
Subjects:
Concentrated skim milk
Renneting
Slow acidification
Rheological properties
Diffusion coefficient
Micellar restructuring
Online Access:http://www.sciencedirect.com/science/article/pii/S240584402400077X

Internet

http://www.sciencedirect.com/science/article/pii/S240584402400077X

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