Cream cheese: Historical, manufacturing, and physico-chemical aspects
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference114 articles.
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4. On heating milk, the dissociation of κ–casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;Journal of Dairy Research,2008
5. Role of colloidal calcium phosphate in the acid gelation properties of heated skim milk;Anema;Food Chemistry,2009
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