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- NIKI Ryoya
- Institute of Dairy Science, Faculty of Agriculture Hokkaido University
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- ARIMA Shunrokuro
- Institute of Dairy Science, Faculty of Agriculture Hokkaido University
Bibliographic Information
- Other Title
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- レンネットカードの固さに及ぼすカゼインミセルの大きさの影響
- レンネットカード ノ カタサ ニ オヨボス カゼイン ミセル ノ オオキサ ノ
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Abstract
Casein micelles of different size, larger casein micelle and smaller casein micelle, were prepared from skim milk by differential centrifugation and treated with rennet. The firming rate of rennet curd of smaller micelle was found to be higher than that of larger micelle. The firmness of rennet curd of smaller micelle was higher than that of larger micelle. The curd firmness of both samples was found to increase with the micellar concentration: roughly proportional to the square of the concentration. The microstructure of rennet curd was examined using scanning electron microscopy. Renneted smaller micelle were more strongly clustered or fused with one another than larger micelle.
Journal
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- Nihon Chikusan Gakkaiho
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Nihon Chikusan Gakkaiho 55 (6), 409-415, 1984
Japanese Society of Animal Science
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Details 詳細情報について
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- CRID
- 1390001205193135360
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- NII Article ID
- 130000737990
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- NII Book ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL BIB ID
- 2985485
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed