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Anhydrous milk fat was emulsified with s1-CN (casein), s2-CN, ß-CN, -CN, -lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH ...
Rheology and Microstructure of Labneh (Concentrated Yogurt)     rheology   microstructure  concentrated yogurt  labneh       font style='font-size:12px;'> 2008/3/28
Labneh was produced by concentrating milk to approximately 23% total solids (wt/vol) by the traditional cloth bag method (control), ultrafiltration, reverse osmosis, or direct reconstitution. For ultr...
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...
Rheology and Microstructure of Chemically Superphosphorylated Whole Casein     casein   gelation  phosphorylation  rheology       font style='font-size:12px;'> 2008/3/28
Whole bovine casein was chemically modified using POCl3 to contain 9.1, 10.6, and 12.5 mmol of bound P/mmol of casein (160, 190, and 220% P, respectively) relative to the 5.6 mmol of P/mmol of unmodif...
The effects of temperature on the rheological behavior and surface tension of commercial samples of skim milk, 3.5% milk, 38% cream, two different cultured buttermilk products, and buttermilk powder s...
The rheological and proteolytic characteristics of low fat and full fat Mozzarella cheeses made from milk homogenized at 10,300 and 17,200 kPa were compared with those of cheeses prepared from nonhomo...
Lowfat Cheddar cheese (5% fat) was manufactured using different commercial fat replacers and aged for 6 months at 5°C with objective to study rheology and microstructure. Two protein-based fat replace...

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