Characterization of rennet coagulation of milk concentrated by vacuum condensing and ultrafiltration
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-011-0004-y.pdf
Reference20 articles.
1. Acharya MR, Mistry VV (2004) Comparison of effect of vacuum condensed and ultrafiltered milk on cheddar cheese. J Dairy Sci 87:4004–4012
2. Anonymous (2004) More solutions to sticky problems, chapter 5. Brookfield Engineering Labs, Inc., Middleboro. pp 20–21
3. Bynum DG, Olson NF (1982) Influence of curd firmness at cutting on Cheddar cheese yield and recovery of milk constituents. J Dairy Sci 65:2281–2290
4. Cheryan M, van Wyk PJ, Olson NF, Richardson T (1975) Secondary phase and mechanism of enzymic milk coagulation. J Dairy Sci 58:477–481
5. Culioli J, Sherman P (1978) Rheological aspects of the renneting of milk concentrated by ultrafiltration. J Texture Stud 9:257–281
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