Enzymatic Coagulation of Milk
Author:
Publisher
Springer New York
Link
http://link.springer.com/content/pdf/10.1007/978-1-4939-2800-2_11
Reference117 articles.
1. Acero-Lopez A, Alexander M, Corredig M (2010) Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan. Int Dairy J 20:328–335
2. Aichinger PA, Michel M, Servais C, Dillmann M-L, Rouvet M, D’Amico N, Zink R, Klostermeyer H, Horne DS (2003) Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels. Colloids Surf B Biointerfaces 31:243–255
3. Alexander M, Dalgleish DG (2004) Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet. Colloids Surf B Biointerfaces 38:83–90
4. Alexander M, Dalgleish DG (2005) Interactions between denatured serum proteins and casein micelles studied by diffusing wave spectroscopy. Langmuir 21:11380–11386
5. Anema SG, Klostermeyer H (1996) ζ-Potentials of casein micelles from reconstituted skim milk heated at 120°C. Int Dairy J 6:673–687
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