Cited by 667Proteins in Food SystemsMilk Quality and Mastitis in Dairy CowsAnimal Diversity and Health Studies

The DOI matches its Crossref record; 99 of the 107 references it cites were found in a registry or an index.

Formation and Physical Properties of Milk Protein Gels

Open access

Lucey, J.A.·2002·Journal of Dairy Science

Open this paper in CoChat — free account

Abstract

Gelation of milk proteins is the crucial first step in both cheese and yogurt manufacture. Several types of milk gels are discussed, with an emphasis on recent developments in our understanding of how these gels are formed and some of their key physical properties. Areas discussed include the latest dual-binding model for casein micelles; some recent developments in rennet-induced gelation; review of the methods that have been used to monitor milk coagulation; and a discussion of some of the possible causes for the wheying-off defect in yogurts. Casein micelles are the primary building blocks of casein-based gels; however, controversy about its structure continues. The latest model proposed for the formation of casein micelles is the dual-binding model proposed by Horne, 1998, which suggests that casein micelles are formed as a result of two binding mechanisms, namely hydrophobic attraction and colloidal calcium phosphate (CCP) bridging. Most previous models for the casein micelle have treated milk gelation from the viewpoint of simple particle destabilization and aggregation, but they have not been able to explain several unusual rheological properties of milk gels. Although there have been many techniques used to monitor the milk gelation process over the past few decades, only a few appear attractive as possible in-vat coagulation sensors. Another important aspect of milk gels is the defect in yogurts called wheying-off, which is the appearance of whey on the gel surface. The factors responsible for its occurrence are still unclear, but they have been investigated in model acid gel systems.

Integrity signals

Registry

Crossref · 10.3168/jds.s0022-0302(02)74078-2

Cites

99 of 99 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Fundamentals of Cheese Science
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017) · doi:10.1007/978-1-4899-7681-9 · Cited by 1,922
Cheese: Chemistry, Physics and Microbiology
Fox, P. F. (1993) · Springer eBooks · doi:10.1007/978-1-4615-2648-3 · Cited by 1,425
Developments in dairy chemistry—1
Cheeseman, G. C. (1983) · Food Chemistry · doi:10.1016/0308-8146(83)90108-5 · Cited by 917
Yoghurt Science and Technology
Hill, A. R. (2000) · Food Research International · doi:10.1016/s0963-9969(00)00082-x · Cited by 781
Casein interactions: Casting light on the Black Boxes, the structure in dairy products
Horne, D. S. (1998) · International Dairy Journal · doi:10.1016/s0958-6946(98)00040-5 · Cited by 723
Yoghurt: Science and technology
Tamime, A. Y., & Robinson, R. K. (1985) · Medical Entomology and Zoology · Cited by 703
Cheese: Chemistry, Physics and Microbiology
Fox, P. F. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2800-5 · Cited by 619
Formation and physical properties of acid milk gels: a review
Lucey, J. A., & Singh, H. (1997) · Food Research International · doi:10.1016/s0963-9969(98)00015-5 · Cited by 607
Self-citation
On the Stability of Casein Micelles
Walstra, P. (1990) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(90)78875-3 · Cited by 558
Structure and Stability of Bovine Casein Micelles
Holt, C. (1992) · Advances in protein chemistry · doi:10.1016/s0065-3233(08)60554-9 · Cited by 487

Show all 107 references

Research works printed but not linked: 12

Anonymous, 1983, Gelograph for measurement of milk gel's formation and hardening, North European Dairy J., 49, 114
Berry, 2001, Cultured product trends 2001, Dairy Foods, 102, 27
Burnett, 1963, A speed-compensated torsiometer for measuring the setting of milk by rennet, Dairy Ind., 28, 220
de Man, 1964, Measurement of the rennet clotting time of milk with an automatic clot-timer, Dairy Ind., 29, 32
Guirguis, 1984, The effect of partial replacement of skim milk powder with whey protein concentrate on the viscosity and syneresis of yoghurt, Aust. J. Dairy Technol., 39, 33
Holter, 1932, Über die Labwirkung, Biochem. Zeitschr., 255, 160
Hostettler, 1955, Die bestimmung des gerinnungspunktes bei der labgerinnung der milch, Milchwissenschaft, 6, 196
Lucey, 1997, Dissociation of colloidal calcium-phosphate depleted casein particles as influenced by pH and concentration of calcium and phosphate, Milchwissenschaft, 52, 603
Steinsholt, 1973, The use of an Instron Universal Testing instrument in studying the rigidity of milk during coagulation by rennin, Milchwissenschaft, 28, 94
Vanderheiden, 1976, An apparatus for continuously monitoring the structural rigidity of a gel, CSIRO Food Res. Q., 36, 45
van Hooydonk, 1988, Control and determination of the curd-setting during cheesemaking, IDF Bull, 225, 2
Wade, 1999, In situ observation of rennetting by electroacoustics, Milchwissenschaft, 53, 490

Sorted by citations

Items 501–600 of 662

Inverstigation of structural and sensory physicochemical properties of low – fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums
AMINI, S. S. K., Aminifar, M., & Yousefi, S. S. (2021) · Food Science and Technology · doi:10.52547/fsct.18.111.131 · Cited by 2
Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels
Yang, L., Li, Z., Gu, X., Chi, F., & Zhu, Y. (2021) · Journal of Food Quality · doi:10.1155/2021/6676518 · Cited by 2
Strobilanthes Crispus Extract Enhances Attributes of Yogurt: A Study on Physicochemical Property, Antioxidant Activity, Microbial Viability, and Consumer Acceptability
Tiong, B. Y. S., Yiong, K. H., Long, W., Cheah, A. S., Sattar, Y. A., Chang, K. A., Neo, Y. P., & Chew, L. Y. (2022) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2022.2088434 · Cited by 2
Rice bran phytosterol nanoparticles: A promising approach to enhance yogurt quality and nutrition
Feng, S., Guo, B., Wang, L., Sui, M., & Shao, P. (2023) · Food Bioengineering · doi:10.1002/fbe2.12072 · Cited by 2
Use of casein in the manufacture of processed cheese
Salek, R. N., Kůrová, V., Lorencová, E., & Buňka, F. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-15836-0.00013-5 · Cited by 2
Drainage of acid-rennet gels: Rheological and microstructural study of milk heat treatment and milk proteins/whey protein aggregates ratio effects
Famelart, M., Mtibaa, I., Rousseau, F., Perrignon, M., Richoux, R., Rondeau‐Mouro, C., & Gaborit, P. (2024) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2024.112457 · Cited by 2
Novel Machine Learning-Based Approach for Determining Milk Clotting Time Using Sheep Milk
Dias, J. M., Gomes, S., Silvério, K. S., Freitas, D., Fernandes, J., Martins, J. C., Caeiro, J. J., Lageiro, M., & de Alvarenga, N. B. (2025) · Applied Sciences · doi:10.3390/app15179843 · Cited by 3
Impact of Rodenticides on the Coagulation Properties of Milk
Ibrahim, S. A., & Tse, T. S. F. (2018) · Foods · doi:10.3390/foods7040057 · Cited by 2
Avaliação físico-química, microbiológica e reológica de bebida láctea e leite fermentado adicionados de probióticos Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics
Cunha, T. M., de Castro, F. P., Barreto, P. L. M., Benedet, H. D., & Prudêncio, E. S. (2008) · Cited by 2
Comportamento reológico de iogurte sabor bacuri: efeitos da temperatura e do teor de gordura
Braga, A. C. C., Ramos, P. D. S., da Costa, R. P., & Braga, L. A. C. (2021) · Brazilian journal of food technology/Brazilian Journal of Food Technology · doi:10.1590/1981-6723.17020 · Cited by 2
Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture
Lombardi, J., Ciocia, F., Uniacke‐Lowe, T., Boeris, V., Risso, P. H., & McSweeney, P. L. H. (2019) · Brazilian Archives of Biology and Technology · doi:10.1590/1678-4324-2019180128 · Cited by 2
Structure modification of milk protein gels by enzymatic cross-linking
Ercili-Cura, D. (2012) · Työväentutkimus Vuosikirja · Cited by 2
Modification of milk protein concentrate and applicability in high-protein nutrition bars
Banach, J. C. (2012) · doi:10.31274/etd-180810-1397 · Cited by 2
Cheese
Hutkins, R. W. (2006) · doi:10.1002/9780470277515.ch5 · Cited by 2
Homogenization of Milk: High–Pressure Homogenization
Aguilar, J. G. D. S. (2021) · Encyclopedia of Dairy Sciences · doi:10.1016/b978-0-12-818766-1.00189-6 · Cited by 2
Variation of Amino acid composition in dried bovine dairy powders from a range of product streamsPreprint
Gilmour, S. R., Holroyd, S. E., Fuad, M., Elgar, D., & Fanning, A. C. (2024) · Research Square · doi:10.21203/rs.3.rs-4356289/v1 · Cited by 2
Cheese | Curd Syneresis
Lucey, J. A. (2011) · Encyclopedia of Dairy Sciences · doi:10.1016/b978-0-12-374407-4.00073-x · Cited by 2
Self-citation
Effects of Dietary Protein Levels Enriched with Subtilisin Protease on the Performance and Nutrients Utilization of Broiler Chicks
Shahzad, F., Tahir, M., Hafeez, A., Shuaib, M., Uzair, M. S., Jabbar, A., Sufyan, A., Khan, M. A., Ayaz, M., Ullah, H., et al. (2023) · Pakistan Journal of Zoology · doi:10.17582/journal.pjz/20220315140341 · Cited by 1
Effect of hydrocolloid obtained from African Star Apple (Chrysophyllum albidum) fruit pulp on the physicochemical and sensory properties of Yoghurt.
Friday, O., Monday, A., & Chizaram, A. (2023) · Journal of Agricultural Food Science and Biotechnology · doi:10.58985/jafsb.2023.v01i02.13 · Cited by 1
Comparison of the Biochemical Properties of Recombinant Alpaca (Vicugna pacos) Chymosins Produced in Pro- and Eukaryotic Expression Systems
Belenkaya, S. V., Elchaninov, V. V., Chirkova, V. Y., & Щербаков, Д. Н. (2023) · Applied Biochemistry and Microbiology · doi:10.1134/s0003683823050034 · Cited by 1
ВИКОРИСТАННЯ ТЕРМОКИСЛОТНОЇ КОАГУЛЯЦІЇ БІЛКІВ МОЛОКА У ВИРОБНИЦТВІ СИРУ
Шугай, М. О. (2023) · Food Resources · doi:10.31073/foodresources2023-21-18 · Cited by 1
Chymosin, Pepsins, and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties
Uniacke‐Lowe, T., & Fox, P. F. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00027-0 · Cited by 1
Gelation properties of acidified skim milk concentrates produced by bipolar membrane electrodialysis prior to ultrafiltration
Merkel, A., Xia, W., Suwal, S., Lillevang, S. K., & Ahrné, L. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117565 · Cited by 2
Use of milk powders to manufacture panela cheese by a wheyless cheesemaking process
Sen, S., Govindasamy-Lucey, S., Jaeggi, J. J., Molitor, M. S., Johnson, M. E., & Lucey, J. A. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-27371 · Cited by 1
Self-citation
Quality evaluation of soy yogurt fermented by Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum KU985432 co-culture
El-Dein, A. N., El-Shazly, A. I., Soliman, T. N., & Farid, M. A. F. (2026) · Discover Food · doi:10.1007/s44187-026-00838-8 · Cited by 1
The impact of various emulsifying salts on texture, rheology, spreadability and meltability of acid casein–whey protein model processed cheese
Sołowiej, B. G., Waraczewski, R., Nastaj, M., Szafrańska, J. O., Gustaw, W., Tomczyńska‐Mleko, M., Ognik, K., & Mleko, S. (2026) · International Dairy Journal · doi:10.1016/j.idairyj.2026.106630 · Cited by 1
Effect of the protein content and amount of native whey protein on properties of heat and acid-induced milk gels
Cheng, Z., van Leusden, P., Eisner, M. D., & Ahrné, L. (2026) · International Dairy Journal · doi:10.1016/j.idairyj.2026.106643 · Cited by 1
Investigate of storage stability and in vitro bioavailability of set-type yogurts enrichment with firethorn extract and microcapsules
Dincer, E. İ., & Temiz, H. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04079-2 · Cited by 1
The mechanics and physics of tofu: Understanding hydrated soft solids through feature networks
Boes, B., Simon, J.-W., Holthusen, H., & Ellen Kuhl, A. (2026) · Journal of the Mechanics and Physics of Solids · doi:10.1016/j.jmps.2026.106632 · Cited by 1
Optimization of functional yoghurt formulation enriched with bamboo fibre, black carrot polyphenol microcapsules, and açaí oil
Szpicer, A., Bińkowska, W., Stelmasiak, A., Wojtasik‐Kalinowska, I., Marcinkowska‐Lesiak, M., Zalewska, M., & Półtorak, A. (2026) · Journal of Food Science and Technology · doi:10.1007/s13197-026-06694-9 · Cited by 1
Milk quality requirements for yoghurt-making
Robinson, R. K., & Haddadin, M. S. Y. (2010) · Elsevier eBooks · doi:10.1533/9781845699437.3.417 · Cited by 1
Coagulación de la leche. Desarrollo de un dispositivo para el "monitoreo" online del proceso. Avances en la Argentina
Sbodio, O. A., & Revelli, G. R. (2012) · Americanae (AECID Library) · Cited by 1
Relationship Between Viscoelastic and Physicochemical Parameters in Cebreiro Cheese (PDO)
Franco, I., Bargiela, V., Carballo, J., & Tovar, C. A. (2013) · Journal of Food Research · doi:10.5539/jfr.v2n3p1 · Cited by 1
High pressure and ultrasonification technologies for manufacturing yogurt
Gurram, S. (2007) · doi:10.7273/000005719 · Cited by 1
Chapter 17 – Milk Protein Gels
Lucey, J. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-405171-3.00017-9 · Cited by 10
Self-citation
Quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients
Lange, I., Mleko, S., Tomczyńska‐Mleko, M., Polishchuk, G., Janas, P., & Ozimek, L. (2020) · Ukrainian Food Journal · doi:10.24263/2304-974x-2020-9-4-3 · Cited by 1
Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species
GOMES, R. D. D. S., Bezerra, M. D. F., Macêdo, C. S., de Oliveira, I. L. S., Borba, L. H. F., Urbano, S. A., Anaya, K., Chagas, B. M. E., Neto, J. C. D. A., de Oliveira, J. P. F., et al. (2022) · Food Science and Technology · doi:10.1590/fst.80521 · Cited by 1
Milk
(2007) · Elsevier eBooks · doi:10.1533/9781845693534.1 · Cited by 1
Yogurt
Nauth, K. (2004) · CRC Press eBooks · doi:10.1201/9780203913550.ch7 · Cited by 1
ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO - QUÍMICA DE QUEIJO Petit SUISSE ADICIONADO DE FIBRA DE BAMBU
Lopes, A. S., das Neves, A. M., de Oliveira, J. E. G., Canei, N. M., Zacarão, R. S. K., Ansiliero, R., Stefanello, R. A., Sehn, G. A. R., & Rigo, E. (2023) · Colloquium Exactarum · doi:10.5747/ce.2022.v14.e396 · Cited by 1
Determination of Physicochemical, Rheological, Microbiological and Sensory Properties of Low Protein Yoghurt Substitutes Produced for PKU (Phenylketonuria) Patients
Çoşkun, F., & Yıldız, G. (2022) · Tarım Bilimleri Dergisi · doi:10.15832/ankutbd.892513 · Cited by 1
Understand and characterize draining of acid milk gels using Magnetic Resonance Imaging and Time Domain-Nuclear Magnetic Resonance
Monaretto, T., Quellec, S., Cambert, M., Richoux, R., Christy, J., Gaborit, P., Famelart, M., & Rondeau‐Mouro, C. (2024) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2024.112088 · Cited by 1
Development and Optimization of Vegan Cheese Spread: Studies in Rheology and Microstructure
Udayarajan, C. T., Mohan, K., Muhammed, R. P., Ts, T. M., & Nisha, P. (2024) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2024.2359448 · Cited by 1
The effect of β-casein addition on properties and rennet behavior of reassembled casein micelles
Fan, Z., Cai, H., Keldermans, L., Fehér, B., Hettinga, K. A., Voets, I. K., & Bijl, E. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.142951 · Cited by 1
Physicochemical Evaluation of Yoghurt Substitute with Black Rice Extract
Romulo, A., Karlam, J. R., & Evangelista, P. (2025) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1449/1/012169 · Cited by 1
Exploring the Effects of 528‐Hz Sound Frequency on Yogurt Quality and Microbial Viability During Storage
Duman, S. C., Baltacioglu, E., Erdir, C., & Kırtıl, E. (2025) · Journal of Food Processing and Preservation · doi:10.1155/jfpp/7361918 · Cited by 1
Effects of pulsed electric field processing and ultrasound processing on the physicochemical and functional properties of proteins in milk
Liu, Z. (2013) · RMIT Research Repository (RMIT University Library) · doi:10.25439/rmt.27576432 · Cited by 1
FORMULATION OF CLOTRIMAZOLE ORORETENTIVE JELLY
Javalgikar, A. (2016) · Journal of Drug Delivery and Therapeutics · doi:10.22270/jddt.v6i2.1180 · Cited by 1
TEXTURE ANALYSIS OF MILK PROTEIN GELS USING DIGITAL IMAGE ANALYSIS
Costa, J. P., Castellini, H. V., Risso, P. H., & Riquelme, B. D. (2011) · International Conference on Bioinformatics Models, Methods and Algorithms (BIOINFORMATICS) · doi:10.5220/0003289303220325 · Cited by 1
Feasibility of using sodium alginate for improving structural quality of sweet dahi
Islam, M. M., Arefin, S., Sarker, M. A. H., Akhter, S., & Habib, R. (2016) · Bangladesh Journal of Animal Science · doi:10.3329/bjas.v45i2.29813 · Cited by 1
Quality parameters of curd
Pytel, R., Nedomová, Š., Kumbár, V., & Kilián, L. (2017) · Potravinarstvo Slovak Journal of Food Sciences · doi:10.5219/742 · Cited by 1
Artificial Neural Networking Model an Approach for the Coagulation Properties of Milk
Karapetkovska-Hristova, V., Ahmad, M. A., Trajkovska, B., Stefce, P., & Bonev, G. (2015) · International Journal of Scientific and Engineering Research · doi:10.14299/ijser.2015.04.016 · Cited by 1
Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
Galante, M., Boeris, V., & Risso, P. H. (2019) · International Dairy Journal · doi:10.1016/j.idairyj.2019.06.008 · Cited by 1
Pengaruh Jenis Pemanasan Susu Kambing terhadap Sifat Fisik dan Kimia Gelato Kefir
Afriyani, Y., Bakar, A. A., & Dzarnisa, D. (2020) · Jurnal Ilmiah Mahasiswa Pertanian · doi:10.17969/jimfp.v5i1.13767 · Cited by 1
QUATERNION-TYPE REPRESENTATION FOR MEASURING THE RENNET COAGULATION TIME OF MILK BY COLOR IMAGE SEQUENCES PROCESSING
Djaowé, G. (2020) · Engineering and Technology Journal · doi:10.47191/etj/v5i12.02 · Cited by 1
Fromage Frais
Meunier‐Goddik, L. (2004) · CRC Press eBooks · doi:10.1201/9780203913550.ch10 · Cited by 1
Estimation of the Quality of some Fermented Dairy Products in Cairo and Giza Governorates
MAHMOUD, M. A., Soliman, S., & Saad, S. (2022) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2022.138303.1060 · Cited by 1
Re-formulating Monascus fermented durian seeds yogurt with strawberry (Fragaria x ananassa) puree to enhance its microbiological, physicochemical and organoleptic properties
Kuswardani, I., Yuwono, F. T. N., Dharmawan, N. E., Nugerahani, I., Ristiarini, S., Srianta, I., & Tewfik, I. (2023) · Food Research · doi:10.26656/fr.2017.7(s1).11 · Cited by 1
Aproveitamento de subprodutos da industrialização do maracujá para elaboração de iogurte
de Toledo, N. M. V. (2013) · Digital Library of Theses and Dissertations (Universidade de São Paulo) · doi:10.11606/d.64.2013.tde-20092013-092603 · Cited by 1
OPTIMIZATION OF COAGULATION AND SYNERESIS PROCESSES IN CHEESEMAKING USING A LIGHT BACKSCATTER SENSOR TECHNOLOGY
Ferreira, T. G. (2011) · UKnowledge (University of Kentucky) · Cited by 1
Broadband Photon Time-of-Flight Spectroscopy on Pharmaceutical Tablets and Dairy Products
Johansson, S. (2015) · Lund University Publications Student Papers (Lund University) · Cited by 1
Physical properties of functional fermented milk produced with exopolysaccharide-producing strains of Streptococcus thermophilus
Purwandari, U. (2009) · Victoria University Research Repository (Victoria University) · Cited by 1
Innovaciones para la elaboración de productos lácteos azucarados saludables tipo dulce de leche
Ranalli, N. (2015) · doi:10.35537/10915/45463 · Cited by 1
Colloidal and Rennet Coagulation Properties of Concentrated Casein Micelles with Altered Mineral Equilibrium
Zhao, Z. (2015) · The Atrium (University of Guelph) · Cited by 1
Development of a synbiotic drinkable yogurt for school-aged children
Falke, S. M. (2015) · K-State Research Exchange (Kansas State University) · Cited by 1
Effect of radio frequency dielectric heating on functionality of nonfat dry milk
Wang, L. (2016) · K-State Research Exchange (Kansas State University) · Cited by 1
Syneresis of Renneted Milk Gels
Lucey, J. A. (2021) · Encyclopedia of Dairy Sciences · doi:10.1016/b978-0-12-818766-1.00205-1 · Cited by 1
Self-citation
Efeito do pH sobre as caracteristicas fisico-quimicas do cream cheese
Monteiro, R. R. (2004) · doi:10.47749/t/unicamp.2004.303854
Efecto de dos porcentajes de leche descremada en polvo y grasa en las propiedades fisicoquímicas y sensoriales de la crema ácida Zamorano
Wu, C.-Y., & Ricardo, A. P. D. V. (2014)
Optimization of a portable NIR device for the optical supervision of milk coagulation process
Hernando, E. C. C., Lucas, B. M., Valencia, M. C. C., & Elorza, P. B. (2011)
Water resistance properties of water-based biopolymer films
White, A. L. (2013) · White Rose eTheses Online (University of Leeds, The University of Sheffield, University of York)
The use of advanced spectroscopic techniques to understand texture in dairy foods
Alexander, M., & Corredig, M. (2014) · doi:10.1002/9781118765616.ch15
Possibilities to Vary the Functional Properties of Yellow Cheese by Using Different Vegetable Fats
Lejonklev, J. (2009) · KTH Publication Database DiVA (KTH Royal Institute of Technology)
DESENVOLVIMENTO DE BEBIDA LÁCTEA FERMENTADA À BASE DE SORO LÁCTEO E CAFÉ SOLÚVEL COM ATIVIDADE PROBIÓTICA
Marques, A. P. (2012)
Investigation of Commercial Milk Enzyme-Linked Immunosorbent Assay (ELISA) Kits: Specificity and Utility for Residues of Foods Subjected to Proteolysis During Processing
Ivens, K. O. (2013) · Lincoln (University of Nebraska)
ENHANCED β-GALACTOSIDASE ACTIVITY IN PROBIOTICS FOR IMPROVED BIOCONVERSION OF SOY ISOFLAVONES IN DAIRY AND SOY- BASED YOGHURT A thesis submitted for the degree of DOCTOR of PHILOSOPHY
Prasad, L. (2014)
THE EFFECT OF CHOSEN MILK TECHNOLOGICAL PROPERTIES ON THE RENNET COAGULATION TIME OF COW MILK
Martin, S., Falta, D., & Chládek, G. (2009)
Studies on the texture, functionality, rheology and sensory properties of Cheddar and Mozzarella cheeses
Moynihan, A. C. (2015) · Cork Open Research Archive (University College Cork, Ireland)
PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF COMMERCIAL DAIRY FERMENTED BEVERAGES
de Mendonça, K. S., Gonçalves, B. J., Teixeira, J. T., Pinto, S. M., & de Abreu, L. R. (2015) · Revista do Instituto de Latícinios Cândido Tostes · doi:10.14295/2238-6416.v70i3.412
Desenvolvimento de bebida láctea fermentada a base de soro lácteo ácido: caracterização físico-química e reológica
de Agricultura, E. S., & de Queiroz, L. (2014)
Desenvolvimento de bebida láctea fermentada a base de soro lácteo ácido: caracterização físico-química e reológica
Recchia, B. R. G. (2014) · doi:10.11606/d.11.2014.tde-05012015-154302
Options for selecting dairy cattle for milk coagulation ability
Yliopiston, H. (2008)
Effect of Fermentation Reactions on Rheological Properties of Foods
Wianecki, M., Dmytrów, I., & Kryża, K. (2012) · Chemical and functional properties of food components series · doi:10.1201/b11876-5
Peynir Üretiminde Pıhtı Kesim Zamanının Belirlenmesinde Kullanılan Enstrümental Yöntemler
Yilmaz‐Ersan, L., & Omak, G. (2016) · Turkish Journal of Agriculture - Food Science and Technology · doi:10.24925/turjaf.v4i9.776-781.715
Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators
Kringle, A. (2016) · doi:10.15368/theses.2016.33
Effect of Proteın Polyphenol Interaction on The Physicochemical Properties of Set Type Yogurt and on the Digestibility of Milk Proteins
Dönmez, Ö. (2017) · Hacettepe University Institutional Repository (hacettepe.edu.tr)
Sebze Püresi ile Üretilen Yoğurtlarin Tekstürel ve Duyusal Özelliklerinin Belirlenmesi
Kelimeler, A., & Yazar, S. (2016)
Monitoring structure development in milk acidification using diffuse reflectance profiles
Skytte, J. L., Andersen, U., Møller, F. V., Nielsen, O. H., Carstensen, J. M., Dahl, A. B., & Larsen, R. (2012)
Nghiên cứu khả năng sử dụng hợp chất màng cầu béo sữa trong chế biến sữa chua
Quế, P. T. T., Ngọc, T. T. Á., Tâm, V. T. V., & Dewettinck, K. (2017) · Can Tho University Journal of Science · doi:10.22144/ctu.jvn.2017.161
Cheese Making: Cutting Time Prediction
Castillo, M. (2010) · CRC Press eBooks · doi:10.1081/e-eafe2-120040365
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature
Bitaraf, M. S., Khodaiyan, F., & Hosseini, S. S. (2018) · DOAJ (DOAJ: Directory of Open Access Journals)
Sensors: Milk Coagulation Applications
Moraru, C. I. (2010) · doi:10.1201/9780429257599-329
Effect of heat treatment on the rheology and structure of combined acid and rennet gels
Cooper, C. (2009) · The Atrium (University of Guelph)
Effect of high isostatic pressure processing on milk-clotting enzymes
Júnior, B. R. D. C. L. (2017) · doi:10.47749/t/unicamp.2017.980662
Efeito da alta pressão isostática, homogeneização por alta pressão e enzima transglutaminase na produção de iogurte e bebida láctea
de Oliveira, M. M. (2017) · doi:10.47749/t/unicamp.2017.990560
Monitoramento da distribuição do tamanho das partículas do leite integral e desnatado durante os processos de coagulação ácida ou enzimática
da Silva, F. L., de Oliveira, M. B., Maurício, É. F., Gomes, E. R., Perrone, Í. T., de Carvalho, A. F., & Stephani, R. (2022) · Research Society and Development · doi:10.33448/rsd-v11i1.24438
Desenvolvimento de bebidas lácteas probióticas adicionadas de polpa de morango e suplementadas com L-triptofano elaboradas a partir de leite bubalino e bovino
da Silva, T. M. S. (2021) · doi:10.11606/t.9.2021.tde-04022022-095810
Application of high pressure homogenization technology in the modification on milk-clotting enzymes
Júnior, B. R. D. C. L. (2014) · doi:10.47749/t/unicamp.2014.921843
Chemical and Technological Characterization of Dairy Products
Faccia, M. (2021) · MDPI eBooks · doi:10.3390/books978-3-0365-0219-9
Sensors: Milk Coagulation Applications
Payne, F. A., & Castillo, M. (2010) · CRC Press eBooks · doi:10.1081/e-eafe2-120042609

Authors: Lucey, J. A.
Affiliations: University of Wisconsin–Madison (US)
Corresponding author: Lucey, J.A.
ORCID: Lucey, J.A.
Venue: Journal of Dairy Science
Publisher: American Dairy Science Association
Published: 2002-02
Volume: 85
Issue: 2
Pages: 281-294
ISSN: 0022-0302 (ISSN-L)
DOI: 10.3168/jds.s0022-0302(02)74078-2
OpenAlex: W2048203705
Cited by: 667
References: 107
Citations by year: 2026: 45 · 2025: 34 · 2024: 35 · 2023: 39 · 2022: 35 · 2021: 32 · 2020: 28 · 2019: 35 · 2018: 41 · 2017: 35 · 2016: 34 · 2015: 29 · 2014: 34 · 2013: 22 · 2012: 32
FWCI: 15.95
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 6187 d)
Locations: Journal of Dairy Science (publishedVersion)
PubMed (publishedVersion)
Funders: U.S. Department of Agriculture
Cooperative State Research, Education, and Extension Service
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Milk Quality and Mastitis in Dairy Cows
Life Sciences › Agricultural and Biological Sciences › Food Science › Animal Diversity and Health Studies
Keywords: casein micelles, casein micelle structure, hydrophobic attraction, cheese production, gel rheology
MeSH terms: Whey Proteins, Animals, Awards and Prizes, Caseins, Cattle, Dairy Products, Dairying, Food Technology, Gels, Micelles, Milk, Milk Proteins, Models, Chemical, Rheology, Societies, Scientific, United States

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Formation and Physical Properties of Milk Protein Gels

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks