Relationship between the amount of κ-Casein dissociated from casein micelles and poor coagulation

Minamo Hayashi

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)

[3Jp] Livestock products, Milk products

Sat. Aug 31, 2024 2:30 PM - 4:15 PM Room J (2F N207)

Chair:Tomohiro Noguchi, Takashi Nakamura

3:45 PM - 4:00 PM

[3Jp-05] Relationship between the amount of κ-Casein dissociated from casein micelles and poor coagulation

*Minamo Hayashi¹, Ono Wataru², Asada Yuta¹, Oka Daiki³, Noguchi Tomohiro² (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. FPC, Fac. Appl. Biosci. Tokyo Univ. Agric., 3. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric.)

Keywords:rennnet, casein, cheese

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