Interactions of Calcium, pH, Temperature, and Chymosin During Milk Coagulation
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference26 articles.
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3. Effect of lactic cultures on acidity and firmness of cottage cheese coagulum;Emmons;J. Dairy Sci.,1960
4. Effects of reducing rennet and adding calcium chloride on the manufacture and curing of Cheddar cheese;Ernstrom;J. Dairy Sci.,1958
5. Milk-clotting and proteolytic activities of rennet, and of bovine pepsin and porcine pepsin;Fox;J. Dairy Res.,1969
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