Gel firming rate of rennet curd as a function of rennet concentration

International Dairy Journal

Volumn 9, Issue 3-6, 1999, Pages 417-418

  Lomholt, Stig B ^a   Qvist, Karsten B ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CHYMOSIN; CURD; FOOD ANALYSIS; GEL; KAPPA CASEIN; PROTEIN DEGRADATION; RENNET;

EID: 0032839316     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00114-4     Document Type: Conference Paper

References (1)

1. Lomholt S.B., Qvist K.B. Relationship between rheological properties and degree of. κ -casein proteolysis during renneting of milk Journal of Dairy Research. 64:1997;541-549.