Coagulation Kinetics of High Pressure Treated Acidified Milk Gel for Preparation Chhana (An Indian Soft Cottage Cheese)

REFERENCES

• Aneja , R.P. , Mathur , B.N. , Chandan , R.C. and Banerjee , A.K. 2002 . Technology of Indian Milk Products , 6 – 8 . New Delhi : A Dairy India Publication .
   Google Scholar
• De , S. 1980 . Outline of dairy technology , 128 New Delhi : Oxford University Press .
   Google Scholar
• Bureau of Indian Standards.BIS. IS-5162 . 1996 . Specification of chhana , New Delhi : Bureau of Indian Standards .
   Google Scholar
• PFA . 1976 . The Prevention of Food Adulteration Act, 1954 , 105 New Delhi : Eastern Book Company .
   Google Scholar
• Jagtap , G.E. and Shukla , P.C. 1973 . A note on the factors affecting the yield and quality of chhana . Journal of Food Science and Technology , 10 ( 2 ) : 73 – 75 .
   Google Scholar
• Choudhary , R.L. , Berg , V.D. , Singh , M.D. and Das , H. 1998 . Effect of heat treatment on recovery of solids in chhana produced from cow and buffalo milks . Journal of Food Science and Technology , 35 ( 1 ) : 30 – 34 .
   Web of Science ®Google Scholar
• Walstra , P. and Jennes , R. 1983 . Dairy Physics and Chemistry , 446 New York : John Wiley and Sons .
   Google Scholar
• Singh , H. and Creamer , L.K. 1992 . “ Heat stability of milk ” . In Advanced Dairy Chemistry: Protein , Edited by: Fox , P.F. 621 – 656 . London : Elsevier Science Publishers Ltd .
   Google Scholar
• Singh , H. 1995 . Heat induced changes in casein, including interactions with whey proteins . International Dairy Federation Bulletin , 238 : 86 – 104 .
   Google Scholar
• O'Connell , J.E. and Fox , P.F. 2003 . “ Heat-induced coagulation of milk ” . In Advanced Dairy Chemistry: Proteins , 3rd , Edited by: Fox , P.F. and McSweeney , P.L.H. Vol. 1 , 879 – 945 . New York : Kluwer Academic Publishers .
   Google Scholar
• Singh , H. 2004 . Heat stability of milk . International Journal of Dairy Technology , 57 : 111 – 120 .
   Web of Science ®Google Scholar
• Pandey , R.K. , Ramaswamy , H.S. and St-Gelais , D. 2003 . Effect of high pressure processing on rennet coagulation properties of milk . Innovative Food Science and Emerging Technologies , 4 : 245 – 256 .
   Google Scholar
• Desobry-Banon , S. , Richard , F. and Hardy , J. 1994 . Study of acid and rennet coagulation of high pressurized milk . Journal of Dairy Science , 77 : 3267 – 3274 .
   Web of Science ®Google Scholar
• Johnston , D.E. , Austin , B.A. and Murphy , R.J. 1993 . Properties of acid-set gels prepared from high pressure treated skim milk . Milchwissenschaft , 48 : 206 – 209 .
   Google Scholar
• Lopez-Fandino , R. , Carrascosa , A.V. and Olano , A. 1996 . The effect of high pressure on whey protein denaturation and cheese-making properties of raw milk . Journal of Dairy Science , 79 : 929 – 936 .
   Web of Science ®Google Scholar
• Patterson , M.F. , Qinn , M. , Simpson , R. and Gilmore , A. 1995 . Sensitivity of pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods . Journal of Food Protection , 58 : 524 – 529 .
   PubMed Web of Science ®Google Scholar
• Pandey , P.K. , Ramaswamy , H.S. and St-Gelais , D. 2000 . Water holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk . Food Research International , 33 : 655 – 663 .
   Web of Science ®Google Scholar
• Ohmiya , K. , Fukami , K. , Shimizu , S. and Gekko , K. 1987 . Milk curdling by rennet under high pressure . Journal of Food Science , 52 : 84
   Web of Science ®Google Scholar
• Buffa , M. , Trujillo , A.J. and Guamis , B. 2001 . Rennet coagulation properties of raw, pasteurised and high pressure-treated goat milk . Milchwissenschaft-Milk Science International , 56 ( 5 ) : 243 – 246 .
   Google Scholar
• Bureau of Indian Standards. IS. 1224 . 1977 . Determination of Fat by Gerber Method, Part I: Milk , New Delhi : Bureau of Indian Standards .
   Google Scholar
• Bureau of Indian Standards. IS. 5162 . 1980 . Specification for Chhana, Bureau of Indian Standards New Delhi, , India
   Google Scholar
• Bureau of Indian Standards. BIS SP: 18 . 1981 . Handbook of Food Analysis, Part XI: Dairy Products , 98 New Delhi, , India : Bureau of Indian Standards .
   Google Scholar
• Das , H. 2005 . Food Processing Operations Analysis , 1st , 432 – 439 . New Delhi : Asian Books Private Limited .
   Google Scholar
• Myers , P.H. 1971 . Response surface methodology , Boston : Allyn and Bacon .
   Google Scholar
• Jaya , S. , Das , H. and Mani , S. 2006 . Optimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder . International Journal of Food Properties , 9 ( 1 ) : 13 – 24 .
   Web of Science ®Google Scholar
• Jonkman , M.J. and Das , H. 1993 . Optimization of process parameters for production of chhana from low fat cow milk . Journal of Food Science and Technology , 30 : 417 – 421 .
   Web of Science ®Google Scholar
• Caron , A. , St-Gelais , D. and Pouliot , Y. 1997 . Coagulation of milk enriched with ultrafiltred or diafiltered microfiltered milk retentate powders . International Dairy Journal , 7 : 445 – 451 .
   Web of Science ®Google Scholar
• St-Gelais , D. and Savoie , L. 1993 . Coagulation of milk enriched with low mineral retenate powders . Milchwissenschaft , 48 ( 11 ) : 603 – 606 .
   Google Scholar