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Chemical interactions among caseins during rennet coagulation of milk

  • Published:2022-02 Issue:2 Volume:105 Page:981-989
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Amaro-Hernández J.C.,Olivas G.I.ORCID,Acosta-Muñiz C.H.,Gutiérrez-Méndez N.ORCID,Rios-Velasco C.,Sepulveda D.R.ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference44 articles.

1. Structure rearrangement during rennet coagulation of milk modifies curd density;Amaro-Hernández;J. Dairy Sci.,2020

2. Moisture in cheese, method no. 926.08. Official Methods of Analysis;AOAC International,2006

3. Solids (total) in milk, method no. 990.20. Official Methods of Analysis;AOAC International,2006

4. Kjeldahl method, method no. 2001.14. Official Methods of Analysis;AOAC International,2006

5. Chicken pepsin and rennet gels: Internal bonds, rheology and microstructure;Benyahia-Krid;J. Vet. Sci. Technol.,2016

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