書誌事項
- タイトル別名
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- Functional properties of imitation mozzarella cheese using rennet casein.
- レンネットカゼイン オ モチイタ イミテーションモザレラ チーズ ノ キノウセ
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説明
Rennet casein was hydrated sufficiently by adding and emulsifying salt solution, and the resulting mixture was a hard curd, like skim milk cheese during storage. This curd was used for manufacturing imitation Mozzarella cheese (IMC). In this hydration process, the amount of emulsifying salt, pH of the hydrated curd, time and temperature of storage, and the mesh size of the rennet casein were strongly associated with IMC properties, such as viscosity during cooking, meltability and stringiness. Cooking with high shearing force affected these functions considerably. Adding this hydrated rennet casein curd to processed cheese improved the stringiness. Replacement of the rennet casein by whey protein concentrate to 25% was also satisfactory; however, this tended to affect meltability.
収録刊行物
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- 日本農芸化学会誌
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日本農芸化学会誌 63 (8), 1365-1371, 1989
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679482092160
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- NII論文ID
- 130001228801
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- NII書誌ID
- AN00196191
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- ISSN
- 18836844
- 00021407
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- NDL書誌ID
- 3247339
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
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- 抄録ライセンスフラグ
- 使用不可