Rheological properties of acidified gels of skim milk from cows selected for high or low milk fat concentration

International Dairy Journal

Volumn 9, Issue 10, 1999, Pages 703-707

  Allmere, T ^a   Akerlind M ^a   Andren A ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Caseins; Heat treatment; Rheological properties; Whey proteins

Indexed keywords

ACIDIFICATION; CASEIN; COW; DETERMINATION OF CONTENT; FLOW KINETICS; FOOD ANALYSIS; GEL; GLUCONOLACTONE; LACTOSE; MILK FAT; MILK; WHEY PROTEIN;

EID: 0033450844     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00134-X     Document Type: Article

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