A comparison of the acid gelation properties of nonfat cow, sheep, and goat milk with standardized protein contents
Author:
Affiliation:
1. Department of Food Science Harran University Sanliurfa Turkey
Funder
Harran Üniversitesi
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16014
Reference27 articles.
1. EVALUATION OF pH CHANGE KINETICS DURING DIFFERENT STAGES OF KASHAR CHEESE PRODUCTION FROM BOVINE, OVINE AND CAPRINE MILK
2. Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks
3. Separation and determination of denatured αs1-, αs2-, β- and κ-caseins by hydrophobic interaction chromatography in cows’, ewes’ and goats’ milk, milk mixtures and cheeses
4. Microfluidic chip electrophoresis investigation of major milk proteins: study of buffer effects and quantitative approaching
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1. Whey draining of goat milk cheese: A model study using frontal filtration;Journal of Food Engineering;2023-11
2. Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering;Food Hydrocolloids;2023-04
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