Rennet coagulation of sheep milk processed by ultrafiltration at low concentration factors-Reference-Cited by-同舟云学术

Rennet coagulation of sheep milk processed by ultrafiltration at low concentration factors

Published:2013-01 Issue:2 Volume:114 Page:249-254
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Catarino Isabel,Martins António P.L.,Duarte Elizabeth,Prudêncio Elane Schwinden,de Pinho Maria Norberta

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view;Alichanidis;Sheep Dairy News,1997

2. Alves, S.M.P., Martins, A.P.L., Mourato, M.P., Vasconcelos, M.M., Fontes, A.M.L., 2004a. Effect of clotting agent on coagulation properties of sheep milk, Symposium Internacional “El futuro de los sectores lecheros ovino y caprino” – FIL/IDF, CIHEAM, Zaragoza, 4–15.

3. Alves, S.M.P., Martins, A.P.L., Mourato, M.P., Vasconcelos, M.M., Fontes, A.M.L., 2004b. Effect of technological parameters on coagulation properties of sheep milk, Symposium Internacional “El futuro de los sectores lecheros ovino y caprino” – FIL/IDF, CIHEAM, Zaragoza, 4–16.

4. Factors affecting the rennet properties of ewe’s milk;Balcones;Journal of Agricultural and Food Chemistry,1996

5. Factors affecting the clotting properties of sheep milk;Bencini;Journal of the Science of Food and Agriculture,2002

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