Rennet Coagulation of Milk Retentates. 2. The Combined Effect of Heat Treatments and Protein Concentration

Referenecs

1. • Association of Official Analytical Chemists
   Official methods of analysis.
   14th ed. Assoc. Offic. Anal. Chem., Washington, DC1984
   • Google Scholar
2. • Bnile G.N.
   • Maubois J.L.
   • Fauquant J.
   Étude de la teneur en élements mineraux des produits obtenuslors de l’ultrafiltration du lait sur membrane.
   Le Lait. 1974; 54: 600
   • Crossref
   • Google Scholar

3. Casiraghi, E. 1986. Effetti della concentrazione del latte per ultrafiltrazione sulle cinetiche di coagulazione en-zimatica e di sineresi e sulla rcologia dei coaguli. Ph.D.Diss, Univ. Milan, Italy

   • Google Scholar
4. • Casiraghi E.
   • Lucisano M.
   • Piazza L.
   Rennetcoagulation of milk retentates. I. The effect of thermal and mechanical stresses associated with ultrafiltration.
   J. Dairy Sci. 1989; 72: 2452
   • Scopus (8)
   • Abstract
   • Full Text PDF
   • Google Scholar
5. • Culioli J.
   • Sherman P.
   Rheological aspects of the renneting of milk concentrated by ultrafiltration.
   J. Texture Stud. 1978; 9: 257
   • Scopus (42)
   • Crossref
   • Google Scholar
6. • Dalgleish D.G.
   Effect of milk concentration on the rennet coagulation time.
   J. Dairy Res. 1980; 47: 231
   • Scopus (64)
   • Crossref
   • Google Scholar
7. • Dalgleish D.G.
   Effect of milk concentration on the nature of curd formed during renneting - a theoretical discussion.
   J. Dairy Res. 1981; 48: 65
   • Scopus (33)
   • Crossref
   • Google Scholar
8. • Darling D.F.
   • Hooydonk A.C.M.
   Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet.
   J. Dairy Res. 1981; 48: 189
   • Scopus (40)
   • Crossref
   • Google Scholar

9. Donati, E. 1984. Applicazione di parametri cinetici e reologici allo studio della coagulazione di latti concentrati per ultrafiltrazione. M. S. Thesis, Univ. Milan, Italy.

   • Google Scholar
10. • Gamot P.
    • Corre C.
    Influence of milk protein concentration on the gelling activity of chymosin and bovine pepsin.
    J. Dairy Res. 1980; 47: 103
    • Scopus (23)
    • Crossref
    • Google Scholar
11. • Gamot P.
    • Rank T.C.
    • Olson N.F.
    Influence of protein and fat contents of ultrafiltered milk onrheological properties of gels formed by chymosin.
    J. Dairy Sci. 1982; 65: 2267
    • Scopus (37)
    • Abstract
    • Full Text PDF
    • Google Scholar
12. • Inokuchi K.
    Rheology of surface films. IV. Viscoelastic properties of 6 nylon films at air-water interface.
    Bull. Chem. Soc. (Jpn.). 1955; 28: 453
    • Crossref
    • Google Scholar
13. • Green M.L.
    • Marshall R.J.
    • Glover F.A.
    Influence of homogenization of concentrated milks on the structure and properties of rennet curds.
    J. Dairy Res. 1983; 50: 341
    • Scopus (67)
    • Crossref
    • Google Scholar
14. • Kesslcr H.G.
    Food engineering and dairy technology.
    Verlag A. Kessler, Freising, FRG1981
    • Google Scholar
15. • Lucisano M.
    • Peri C.
    • Donati E.
    Studies on coagulation of milk ultrafiltration retentates. I. Coagulation kinetics.
    Milchwissenschaft. 1985; 40: 600
    • Google Scholar
16. • Marshall R.J.
    An unproved method for measurement of the syneresis of curd formed by rennet action of milk.
    J. Dairy Res. 1982; 49: 329
    • Scopus (70)
    • Crossref
    • Google Scholar
17. • Mehaia M.A.
    • Cherian M.
    The secondaryphase of milk coagulation Effect of calcium, pH and temperature on cloning activity.
    Milchwissenschaft. 1983; 38: 137
    • Google Scholar
18. • Peleg M.
    Characterization of the stress-relaxation curve of solid foods.
    J. Food Sci. 1979; 44: 277
    • Scopus (242)
    • Crossref
    • Google Scholar
19. • Peri C.
    • Lucisano M.
    • Donati E.
    Studies on coagulation of milk ultrafiltration retentates. II. Kinetics of whey syneresis.
    Milchwissenschaft. 1985; 40: 650
    • Google Scholar
20. • Qvist K.B.
    Reestablishment of the original rennetability of milk after cooling. The effect of cooling and LTST pasteurization of milk and renneting.
    Milchwissenschaft. 1979; 34: 467
    • Google Scholar
21. • Schumtz M.
    • Puhan Z.
    Rennet coagulation of ultrafiltered milk.
    Schweiz. Milchw. Forshung. 1978; 7: 69
    • Google Scholar
22. • Stony J.E.
    • Ford G.D.
    Development of coagulum firmness in renneted milk - a two-phase process.
    J. Dairy Res. 1982; 49: 343
    • Scopus (26)
    • Crossref
    • Google Scholar
23. • Stony J.E.
    • Grandison A.S.
    • Millard D.
    • Owen A.J.
    • Ford G.D.
    Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant.
    J. Dairy Res. 1983; 50: 215
    • Scopus (162)
    • Crossref
    • Google Scholar
24. • Tumerman L.
    • Webb B.H.
    Coagulation of milk and protein denaturation.
    in: Webb B.H. Johnson A.H. Fundamentals of dairy chemistry. AVI Publ. Co. Inc., Westport, CT1965: 506-589
    • Google Scholar
25. • Von Reuter H.
    • Hisserrich D.
    • Prokopek D.
    Beitrag zur Formalkinetik der Labgerinnung von durch Ultrafiltration Konzentrierter Milch.
    Milchwissenschaft. 1981; 36: 13
    • Google Scholar
26. • Walstra P.
    • Jenness R.
    Dairy chemistry and physics.
    John Wiley and Sons, New York, NY1984
    • Google Scholar