The influence of alkaline earth metal equilibria on the rheological properties of rennet-induced skim milk gels
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-014-0166-5.pdf
Reference32 articles.
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3. Cooke DR, McSweeney PLH (2013) The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese. J Dairy Res (in press)
4. Dickson IR, Perkins DJ (1971) Studies on the interactions between purified bovine caseins and alkaline-earth-metal ions. Biochem J 124:235–240
5. Esteves CLC, Lucey JA, Pires EMV (2002) Rheological properties of milk gels made with coagulants of plant origin and chymosin. Int Dairy J 12:427–434
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