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This study investigated the effect of storage temperature (20–50°C) and time (0–60days) on the renneting properties of milk protein concentrate with 85% protein (MPC85). Reconstituted skim milk was fortified with the MPC85 (2.5% w/w) and the renneting properties of the skim milk/MPC85 systems were investigated using rheology. It was found that the final complex modulus (final G∗) and the yield stress...
The influence of the addition of κ-carrageenan to 2% whey protein isolate (WPI) at pH 7 and heated at 75 o C for different times, has been investigated by size-exclusion chromatography with multi-angle laser light scattering and gel electrophoresis. Under the conditions used, the addition of κ-carrageenan to WPI did not influence the loss of native β-lactoglobulin or α-lactalbumin. However,...
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