The transformation of casein in milk into the paracasein structure of cheese and its relation to non-casein milk components
1994
Berg, M.G. van den (Agricultural Univ., Wageningen (Netherlands). Dept. of Food Science)
It is common to express cheese yield as kg cheese per 100 kg milk. (Para)casein is, however, the principal structuring component of cheese, directly related to available amount of casein in the milk. Thus it is evident that cheese yield can be expressed as kg cheese per kg casein. Fortunately it is today possible to estimate the casein content of the milk in an easy and accurate way. Consequently the amount of casein put into the cheesemaking vat can be calculated. A model to calculate the amount and composition of the cheese from processing parameters and related to 1 kg casein is developed for Gouda cheese. The calculation is checked with provisional figures. Further research to elucidate the solute excluding effect of serum proteins is in progress at the Wageningen University.
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