Development of surface functionality of casein particles as the controlling parameter of enzymic milk coagulation
Author:
Publisher
Elsevier BV
Subject
General Engineering
Reference34 articles.
1. Actual Milk Coagulation Time and Inverse of Chymosin Activity
2. Proteolysis and aggregation of casein micelles treated with immobilized or soluble chymosin
3. Effect of milk concentration on the rennet coagulation time
4. Electrophoretic mobility of casein micelles
5. Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet
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2. Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method;Journal of Food Engineering;2012-02
3. Light Backscatter in Turbid Food Materials;Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition;2010-10-21
4. Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method;International Dairy Journal;2004-12
5. Modelling casein aggregation and curd firming in goats' milk from backscatter of infrared light;Journal of Dairy Research;2003-07-21
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