date:Sep 10, 2012
in naturally-produced cheeses, makes up about 80% of the proteins found in cow milk.
During the research, the company experimented cheese of varying maturity to create formulations over a range of intact casein with consistent composition.
Researchers noticed that a 1% increase in intact casein levels from 7.5% to 8.5% showed a change of 154cp (8%) in viscosity, 126g (11%) in firmness, and a 2745Pa (10%) in fracture stress.
Geld Peg conducted its research at the Fonterra Research Centre in N