Properties of Casein Important in Making Cottage Cheese
Open Access
- 1 March 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (3) , 324-326
- https://doi.org/10.3168/jds.s0022-0302(64)88655-0
Abstract
The following properties of casein are important to the cottage cheese manufacturer: The dispersion of casein as a colloidal Ca-caseinate complex. The different properties at the isoelectric point as compared with its properties above and below the isoelectric point. The unique properties of casein in the presence of rennin at a pH of 4.4. The active surface phenomena reactions demonstrated by casein in adsorbing compounds or being denatured by air.This publication has 0 references indexed in Scilit: