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Article: Research from J.A. Omahony and colleagues has provided new data on dairy science.
- Article from:
- Agriculture Week
- Article date:
- May 21, 2009
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"The rheological properties of rennet-induced skim milk gels made from milk protein concentrate (MPC) solutions with alpha(s)- (i.e., alpha(s1)- + alpha(s2-)):beta-casein ratios of 1.00:0.70 (LBCN), 1.00:0.80 (MBCN) and 1.00:0.87 (HBCN), each having identical pH, concentrations of total calcium and casein (2.4%), were studied using dynamic low amplitude oscillatory rheometry," scientists writing in the journal Milchwissenschaft - Milk Science International report.
"The ratio of alpha(s)-:beta-casein had no significant (P >= 0.05) effect on rennet coagulation time. LBCN samples had significantly (P
The researchers concluded: "Thus, the ratio of ...