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Calcium induced skim-milk gelation during heating as affected by pH
Glykeria Koutina, Mette Christensen, Mette Bakman, Ulf Andersen,
Leif Horsfelt Skibsted
11
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Alfabetisk
Landbrug og biologi
acids
9%
calcium
56%
calcium chloride
19%
cheeses
8%
coagulum
13%
dairy industry
10%
dairy products
8%
gelation
96%
gels
42%
heat
49%
heat treatment
21%
hydrochloric acid
10%
lasers
8%
microscopy
8%
milk
35%
milk proteins
8%
rennet
11%
salts
6%
sampling
3%
skim milk
100%
sodium hydroxide
9%
storage modulus
10%
temperature
7%
yogurt
9%
Medicin og biovidenskab
Acids
15%
Calcium
61%
Calcium Carbonate
25%
Calcium Chloride
26%
Cheese
12%
Confocal Microscopy
18%
Dairy Products
12%
Dairying
16%
Gels
56%
Heating
95%
Hot Temperature
23%
Hydrochloric Acid
13%
Milk
83%
Milk Proteins
13%
Observation
7%
rennet
19%
Salts
8%
Sodium Hydroxide
14%
Temperature
14%
Yogurt
13%
Kemiske forbindelser
Acid
6%
Calcium Salt
13%
Calcium(0)
68%
Gel
43%
Heat Treatment
24%
Industry
7%
pH Value
37%
Protein
4%
Reduction
4%
Sodium Hydroxide
9%
Storage Modulus
10%
Time
7%