Effect of high pressure processing on rennet coagulation properties of milk-Reference-Cited by-同舟云学术

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Effect of high pressure processing on rennet coagulation properties of milk

Published:2003-09 Issue:3 Volume:4 Page:245-256
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Pandey P.K.,Ramaswamy H.S.,St-Gelais D.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference28 articles.

1. Structure and stability of casein micelles;Bloomfield;Journal of Dairy Science,1975

2. Structure of casein micelles: physical methods;Bloomfield;Netherlands Milk Dairy Journal,1973

3. Statistics for experiments;Box,1978

4. Rennet coagulation properties of raw, pasteurised and high pressure-treated goat milk;Buffa;Milchwissenschaft-Milk science International,2001

5. Coagulation of milk enriched with ultrafiltred or diafiltered microfiltered milk retentate powders;Caron;International Dairy Journal,1997

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions;Frontiers in Nutrition;2022-04-19

2. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness;Frontiers in Nutrition;2021-06-17

3. Rheological and microstructural properties of rennet gel made from caprine milk treated by HP;Journal of Food Engineering;2020-02

4. Rennet coagulation properties of milk in the presence of MFGM fragments isolated from raw – and pasteurised-cream buttermilk;International Dairy Journal;2018-10

5. Characterization of buttermilk serum fractions and their effect on rennet-induced coagulation of casein micelle dispersions;International Dairy Journal;2018-01

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