Effects of Calf Rennet, and Microbial and Plant Coagulants on Milk Rheological Properties

Author:

Niero Giovanni,Chiarin Elena,Cassandro Martino,De Marchi Massimo,Penasa Mauro

Publisher

Elsevier BV

Reference32 articles.

1. Production of white soft cheese using fungal coagulant produced by solid state fermentation technique;H M Abbas;World Applied Sciences Journal,2013

2. Cardoon-based rennets for cheese production;C M Almeida;Applied Microbiology Biotechnology,2018

3. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants;L S Alves;Journal of Dairy Science,2013

4. Short communication: Application of UV-visible and near-infrared spectroscopies for the assessment of lysozyme addition, season of production and cow feeding in Grana Padano PDO cheese;E Chiarin;International Dairy Journal,2023

5. Reproducibility and repeatability of measures of milk coagulation properties and predictive ability of mid-infrared reflectance spectroscopy;R Dal Zotto;Journal of Dairy Science,2008

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