Physicochemical properties of skim milk gels obtained by combined bacterial fermentation and renneting: Effect of incubation temperature at constant inoculum level-Reference-Cited by-同舟云学术

Physicochemical properties of skim milk gels obtained by combined bacterial fermentation and renneting: Effect of incubation temperature at constant inoculum level

Published:2021-12 Issue: Volume:123 Page:105167
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Tarapata Justyna^ORCID,Lobacz Adriana,Zulewska Justyna^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference31 articles.

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2. Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels;Castillo;International Dairy Journal,2006

3. pH-induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release;Dalgleish;Journal of Dairy Research,1989

4. Water holding capacity and swelling of casein hydrogels;De Kruif;Food Hydrocolloids,2015

5. Fresh cheese products: Principals of manufacture and overview of different varieties;Fox,2017

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