Abstract
Di potassium orthophosphate and di-ammonium orthophosphate were used to replace di-sodium orthophosphate in a simple model of cheese analogue manufacture. Rheological changes that occurred as eight rennet caseins, possessing widely differing hydration behaviour, were dispersed in solutions of the different calcium-sequestering salts were determined. Dispersion in the potassium salt resulted in minor differences in hydration behaviour of rennet caseins when compared to the behaviour in di-sodium orthophosphate solution, while dispersion in the ammonium salt resulted in considerably modified hydration behaviours and rheological profiles.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
