Effects of pH and calcium contents on the enzyme-induced coagulation of UHT treated milk

MASASHI SHIOKAWA

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Ia] Livestock products, Milk products

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room I (3F N302)

Chair:Masato Ohnuma, Morimasa Tanimoto, Yousuke Aratani

9:30 AM - 9:45 AM

[3Ia-03] Effects of pH and calcium contents on the enzyme-induced coagulation of UHT treated milk

*MASASHI SHIOKAWA¹, KOUSEI FUJII², AKIRA SADOYA², RYOTA MURAYAMA², SHUJI FUJII³, MORIMASA TANIMOTO² (1. ODAWARA JUNIOR COLLEGE, 2. TOKYO SEIEI COLLEGE, 3. TOYO UNIVERSITY)

Keywords:MILK, DYNAMIC VISCOELASTICITY, CURD, CALCIUM, ｐH

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