Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation
Author:
Funder
Megmilk Snow Brand
Publisher
Elsevier BV
Reference40 articles.
1. Chemical interactions among caseins during rennet coagulation of milk;Amaro-Hernández;Journal of Dairy Science,2022
2. 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
3. Rennet-induced aggregation of heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2011
4. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2003
5. Rennet coagulation of heated milk: A review;Britten;International Dairy Journal,2022
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