Author:
Hahn Christian,Sramek Martin,Nöbel Stefan,Hinrichs Jörg
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference47 articles.
1. Aichinger P-A, 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
2. Bäurle HW, Walenta W, Kessler HG (1984) Herstellung von Magerquark mit Hilfe der Ultrafiltration [Manufacture of low fat curd cheese by means of ultrafiltration]. Dtsch Molk Ztg 105:356–363
3. Castillo M, Lucey JA, Payne FA (2006) The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels. Int Dairy J 16:131–146
4. Cayot P, Schenker F, Houzé G, Sulmont-Rossé C, Colas B (2008) Creaminess in relation to consistency and particle size in stirred fat-free yogurt. Int Dairy J 18:303–311
5. Chardot V, Banon S, Misiuwianiec M, Hardy J (2002) Growth kinetics and fractal dimensions of casein particles during acidification. J Dairy Sci 85:8–14