Influence of pH on the rennet coagulation of milk
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Between pH 6.6 and ∼6.0, the amount of CCP dissolved is still low and firmness probably increases due to the large decrease in electrostatic repulsion with the reduction in pH.
“Between pH 6.6 and ∼6.0, the amount of CCP (crosslinks) that is dissolved is still low and firmness probably increases due to the large decrease in electrostatic repulsion with the reduction in pH.”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Shalabi and Fox, 1982
Cited by
Sorted by citations
Invited review: perspectives on the basis of the rheology and texture properties of cheese.
Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73869-7 · Cited by 723 · see citing works
Formation and physical properties of milk protein gels
Lucey, J. A. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74078-2 · Cited by 667 · see citing works
Importance of Calcium and Phosphate in Cheese Manufacture: A Review
Lucey, J. A., & Fox, P. F. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77504-9 · Cited by 454 · see citing works
Self-citationEffects of mineral salts and calcium chelating agents on the gelation of renneted skim milk
Udabage, P., McKinnon, I. R., & Augustin, M. A. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74589-4 · Cited by 124 · see citing works
- Authors
- Shalabi, S. I., & Fox, P. F.
- Affiliations
- University College Cork (IE)
- Venue
- Journal of Dairy Research
- Publisher
- Cambridge University Press (CUP)
- Published
- 1982-02
- Volume
- 49
- Issue
- 1
- Pages
- 153-157
- ISSN
- 0022-0299 (ISSN-L)
- 1469-7629
- OpenAlex
- W2137732599
- Cited by
- 76
- References
- 0
- Citations by year
- 2025: 1 · 2024: 4 · 2022: 2 · 2021: 4 · 2020: 6 · 2019: 3 · 2018: 1 · 2016: 1 · 2015: 1 · 2014: 1 · 2013: 3 · 2012: 1
- FWCI
- 7.98
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Dairy Research (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Keywords
- rennet coagulation, milk, pH, cheese production, coagulation
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