Enzymic Coagulation of Milk Casein Micelles
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference23 articles.
1. Effect of varying enzyme concentration on the action of rennin in milk;Castle;J. Dairy Res.,1972
2. Proteolysis and aggregation of casein micelles treated with immobilized and soluble chymosin;Dalgleish;J. Dairy Res.,1979
3. Effect of milk coagulation on the nature of curd formed during renneting – a theoretical discussion;Dalgleish;J. Dairy Res.,1981
4. Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet;Darling;J. Dairy Res.,1981
5. Heterogeneity of crystalline rennin;Ernstrom;J. Dairy Sci.,1958
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