Syneresis rate of cow's, ewe's, and goat's curd. Effect of thermal treatment and ultrafiltration

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 883-886

  Calvo, Marta M ^a   Espinoza, Ninfa A ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Cow's, ewe's, and goat's milk; Syneresis rate; Ultrafiltration

Indexed keywords

MILK;

ANIMAL; ARTICLE; CATTLE; CHEESE; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); COW; FEMALE; FOOD COMPOSITION; FOOD HANDLING; GOAT; HEAT; MILK PRODUCTION; NONHUMAN; SHEEP; SPECIES DIFFERENTIATION; TEMPERATURE SENSITIVITY; THERMAL STIMULATION; ULTRAFILTRATION;

ANIMALS; CATTLE; CHEESE; FEMALE; FOOD HANDLING; GOATS; HEAT; MILK; SHEEP; ULTRAFILTRATION;

EID: 0032909457     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980783w     Document Type: Article

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