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- W80494043 abstract "1 ABSTRACT Rennet casein is insoluble in water but can be hydrated in warm calcium-chelating salt solutions. Once hydrated the casein can emulsify fats or oils and when cooled the mix sets to give a matrix similar in texture to cheese and which is referred to as analogue cheese. Considerable variation has been observed in the performance of commercial rennet caseins in the manufacture of cheese analogues. Commercial caseins exhibiting a range of functional performances have been obtained and are being examined to establish possible causes of this variation in functional performance. A simplified model system of the analogue cheese making process has been devised; this involves hydrating a rennet casein in a solution of a chelating salt at 55 °C with stirring. The rheological changes that occur as the rennet casein hydrates have been followed using a controlled shear rate rheometer fitted with a purpose designed paddle stirrer. Hydration of the rennet casein particles takes place in a number of stages including swelling, aggregation, network formation and breakdown. Considerable variation was observed between casein samples in swelling times, time taken to reach maximum viscosity, maximum viscosity reached and stability of the hydrated caseins. The rheological characteristics of the rennet caseins during hydration were strongly influenced by the concentration of chelating salt in the hydrating solution." @default.
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- W80494043 date "1998-01-01" @default.
- W80494043 modified "2023-09-27" @default.
- W80494043 title "A STUDY OF THE HYDRATION BEHAVIOUR OF RENNET CASEINS IN CALCIUM CHELATING SALT SOLUTION USING A RHEOLOGICAL APPROACH" @default.
- W80494043 cites W2036079285 @default.
- W80494043 doi "https://doi.org/10.1533/9781845698362.2.127" @default.
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