Coagulation of skim milk under high hydrostatic pressure with acidification by glucono-δ-lactone

International Dairy Journal

Volumn 9, Issue 7, 1999, Pages 487-492

  Schwertfeger, Marcus ^a   Buchheim, Wolfgang ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Casein; Coagulation; Glucono lactone; High pressure; Milk

Indexed keywords

ACIDIFICATION; FOOD ANALYSIS; GLUCONOLACTONE; HYDROLYSIS; HYDROSTATIC PRESSURE; MILK;

EID: 0032815276     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00119-3     Document Type: Article

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