Influence of whey protein aggregates on the renneting properties of milk

International Dairy Journal

Volumn 9, Issue 3-6, 1999, Pages 403-404

  Steffl, A ^a   Schreiber, R ^a   Hafenmair, M ^a   Kessler, H G ^a  

^a GIVAUDAN SCHWEIZ AG   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE; MILK; PROTEIN AGGREGATION; RENNETING; WHEY PROTEIN;

EID: 0032840938     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00107-7     Document Type: Conference Paper

References (1)

1. N. Desai J. Nolting Microstructure studies of reduced-fat cheeses containing fat substitute E.L. Malin M.H. Tunick Chemistry of structure–function relationships in cheese 1995 Plenum Press New York 295 302