Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures-Reference-Cited by-同舟云学术

Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures

Published:1996-06 Issue:6 Volume:6 Page:581-596
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Guinee Timothy P.,O'Callaghan Donal J.,Pudja Predrag D.,O'Brien Niamh

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference34 articles.

1. Increasing the yield of Cheddar cheese by the acidification of milk containing heat-denatured whey protein;Banks;Milchwissenschaft,1987

2. Viscoelastic properties of coagulating milk;Bohlin;J. Dairy Sci.,1984

3. Rheological aspects of the renneting of milk concentrated by ultrafiltration;Culioli;J. Text. Stud.,1978

4. Studies on casein proteolysis. 1. Enzymatic phase of casein coagulation as influenced by heat treatment of milk proteins;Damicz;Milchwissenschaft,1975

5. Dynamic rheology of rennet curd;Dejmek;J. Dairy Sci.,1987

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