A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese

Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by seq...

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Detalles Bibliográficos
Autores principales: Deshwal, Gaurav Kr, Gómez-Mascaraque, Laura G., Fenelon, Mark, Huppertz, Thom
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10004449/
https://www.ncbi.nlm.nih.gov/pubmed/36903331
http://dx.doi.org/10.3390/molecules28052085

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10004449/
https://www.ncbi.nlm.nih.gov/pubmed/36903331
http://dx.doi.org/10.3390/molecules28052085

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