Cheese | Rennet-Induced Coagulation of Milk-Reference-Cited by-同舟云学术

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Cheese | Rennet-Induced Coagulation of Milk

Published:2011 Issue: Volume: Page:579-584
ISSN:
Container-title:Encyclopedia of Dairy Sciences
language:
Short-container-title:

Author:

Lucey J.A.

Publisher

Elsevier

Reference12 articles.

1. The enzymatic coagulation of milk;Dalgleish,1993

2. Fundamentals of Cheese Science;Fox,2000

3. Secondary (non-enzymatic) phase of rennet coagulation and post-coagulation phenomena;Green,1993

4. The production, action and application of rennet and coagulants;Harboe,1999

5. Casein interactions: Casting light on the black boxes, the structure in dairy products;Horne;International Dairy Journal,1998

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4. Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties;Food Science of Animal Resources;2021-09

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