Effect of composition on coagulation, curd firming, and syneresis of goat milk-Reference-Cited by-同舟云学术

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Effect of composition on coagulation, curd firming, and syneresis of goat milk

Published:2018-11 Issue:11 Volume:101 Page:9693-9702
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Stocco Giorgia,Pazzola Michele,Dettori Maria L.,Paschino Pietro,Bittante Giovanni,Vacca Giuseppe M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

1. Content of αs1-casein and coagulation properties in goat milk;Ambrosoli;J. Dairy Sci.,1988

2. Relationship between somatic cell count and bacterial pathogens in goat's milk;Bagnicka;Small Rumin. Res.,2011

3. Modeling rennet coagulation time and curd firmness of milk;Bittante;J. Dairy Sci.,2011

4. Prolonged observation and modelling of milk coagulation, curd firming, and syneresis;Bittante;Int. Dairy J.,2013

5. Mediterranean dairy sheep and goat products and their quality. A critical review;Boyazoglu;Small Rumin. Res.,2001

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