Aptitude à la coagulation de laits préemprésurés secs

Roongtanapirom, Suwana; Roongtanapirom,; Bennasar, M.; Fuente, B. Tarodo De La

doi:10.1051/lait:1979589-59027

Cited by 3 publications

(1 citation statement)

References 5 publications

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“…For example, the effects of calcium concentration, pH, protein concentration, temperature, and enzyme concentration on various kinetic parameters have been studied.20,23-2', [34][35][36] In these studies three parameters have commonly been used to relate the "rate of gel firmness increase" to the experimental conditions. These parameters are the " r value," the "k value" and the "A value".…”

Section: Previous Experimental Studies Of the Rate Of Increase Of Gelmentioning

confidence: 99%

The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process

Carlson

Hill

Olson

1987

Biotech & Bioengineering

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A mechanistic kinetic model of gel firmness development during milk gel formation is presented. The model correctly accounts for the influence of enzymatic kappa-casein hydrolysis on the rate of firmness development in renneted milk gels. The model used is based on two first-order reactions occurring in series. The first reaction is enzymatically controlled and corresponds to the formation of gel crosslink sites by kappa-casein hydrolysis. The second reaction is nonenzymatic and corresponds to the process of crosslink formation and depletion of active sites. The model successfully predicts gel firmness development in the temperature range 31-45 degrees C for a variety of initial enzyme concentrations.

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Section: Previous Experimental Studies Of the Rate Of Increase Of Gelmentioning

confidence: 99%

The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process

Carlson

Hill

Olson

1987

Biotech & Bioengineering

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Utilisation des laits préemprésurés secs comme agents de coagulation

Aftan¹,

Bennasar²,

Fuente³

1981

Lait

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Ultrafiltration of milk on mineral membranes: improved performance*

Bennasar¹,

Rouleau

Mayer

et al. 1982

Int J of Dairy Tech

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A new generation of inorganic ultrafiltration (UF) alumina membranes was tested on milk considering membrane porosity, UF pressure. duration of treatment. concentration factor, and ultrafiltrate flux. The experiments were carried out on whole raw milk at a low temperature to simplify the technology and to limit bacteriological growth while considerably reducing the cost of energy. Different modifications were studied to improve the UF process: pre‐remitting, enrichment of milk with calcium, and flow regime. The results indicate that it is possible to increase the ultrafiltrate flux considerably while maintaining a high level of retention of nitrogen compounds, thus opening the way to industrial application. A simple cleaning and sanitizing cycle ensures a longer live for this new alumina material and eliminates the technical and economical problems associated with current polymeric membranes.

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Aptitude à la coagulation de laits préemprésurés secs

Cited by 3 publications

References 5 publications

The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process

The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process

Utilisation des laits préemprésurés secs comme agents de coagulation

Ultrafiltration of milk on mineral membranes: improved performance*

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