Aggregation of Rennet-Altered Casein Micelles at Low Temperatures
Author:
Affiliation:
1. Department of Food and Nutritional Sciences, University College, Cork, Ireland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0631427
Reference41 articles.
1. Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength
2. Fox, P. F.; McSweeney, P. L. H. Rennets: Their role in milk coagulation and cheese ripening. InMicrobiology.and Biochemistry of Cheese and Fermented Milk, 2nd ed.; Law, B. A., Ed.; Blackie Academic and Professional: London, U.K., 1997; pp 1−49.
3. Lucey, J. A. Cheese/rennet coagulation of milk. InEncyclopedia of Dairy Sciences; Roginski, H., Fuquay, J. W., Fox, P. F., Eds; Academic Press: London, U.K., 2002; Vol. 1, pp 286−293.
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