Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 525624
Title The calcium-paracaseinate-phosphate-complex under conditions similar to those in cheese
Author(s) Monib, A.M.M.F.
Source University. Promotor(en): H. Mulder. - Wageningen : Veenman - 78
Publication type Dissertation, internally prepared
Publication year 1962
Keyword(s) rauwe melk - dierlijke producten - chemische samenstelling - ingrediënten - raw milk - animal products - chemical composition - ingredients
Categories Dairy Science
Abstract The complex of calcium-paracaseinate-phosphate is the matrix substance of cheese. The changes it undergoes during maturing determines many characteristics of the finished product.

The preliminary studies of the effect of pH and sodium chloride on the swelling and solubility of the paracasein-complex did not reflect the actual situation in cheese. This was the result of using a diluted cheese extract or suspensions of a few grams of paracasein complex in a large volume of water, instead of using concentrations occurring in cheese.

The experiments demonstrated that the peptizing effect of salt on the paracasein complex was enormously influenced by the ratio of paracasein complex to water. In diluted suspensions which showed significant peptization, the concentration of calcium was very much lower than in cheese. The peptization of the paracasein complex however was much reduced by calcium. The results of this study revealed that swelling in the reconstituted cheese was fairly limited, when pH and calcium and sodium chloride contents were similar to the actual condition in cheese, and that relatively small variations in the conditions mentioned caused no real change in the swelling.

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