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Camel milk is recognised to furnish important components including vitamin C, niacin and riboflavin. It is also known to provide health protective functions such as anti-diabetic, anti-infectious, ant...
Effect of direct current on soymilk coagulation was studied to establish a new processing method for food. Soymilk was treated with direct electric current (60 mA) in an anode chamber. The treated soy...
The effects on blood coagulation of dipicolinic acid (DPA, 2,6-pyridinedicarboxylic acid), an antibacterial substance known to be produced by Bacillus subtilis natto and contained in natto, a traditio...
Milks with casein micelles larger or smaller than control milk were prepared by differential centrifugation. The heat stability of these modified milks increased markedly throughout the pH range 6.4 t...
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulati...
Milk coagulation is the primary step in the development of texture of most dairy products. However, there is a lack of techniques to study network structure at a molecular level. Front-face fluorescen...
The effects of succinylation on the rennet coagulation of milk were investigated to find a relationship between the level of chemical modification and the ability of milk protein to coagulate. The str...
Milk was concentrated by pressure-driven filtration (UF or reverse osmosis) to 9.5, 15, 18, or 20% TS and then sterilized by UHT processing to 140°C for 4 s using plate heat exchangers. Following ster...
The acidic coagulation of milk from cows, goats, and sheep was studied at various temperatures by a turbidimetric method based on light reflection and capillary viscosimetry. Milk was acidified by hyd...
The effects of high pressurization on physicochemical properties of milk have been investigated. Turbidity and lightness of milk remained unchanged up to 230 MPa and then decreased to 430 MPa, at whic...

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