Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-δ-lactone and pepsin

Author:

Roy DebashreeORCID,Ye AiqianORCID,Moughan Paul J.ORCID,Singh HarjinderORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference61 articles.

1. The use of thrombolastograph to follow acid-induced gelation of buffalo milk by glucono-delta-lactone;Abd El-Salam;Egypt. J Dairy Sci.,1996

2. A comprehensive review on the composition and properties of buffalo milk;Abd El-Salam;Dairy Sci. Technol.,2011

3. The effect of chymosin on κ-casein-coated polystyrene latex particles and bovine casein micelles;Anema;Int. Dairy J.,1997

4. Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk;Anema;Food Chem.,2008

5. Effect of temperature and rate of acidification on the rheological properties of acid skim milk gels;Anema;J. Food Process. Preserv.,2008

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