Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: Effect of pH, temperature and enzyme concentration

International Dairy Journal

Volumn 10, Issue 8, 2000, Pages 551-562

  Castillo, M ^a   Payne, F A ^b   Hicks, C L ^c   Lopez, M B ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITY OF KENTUCKY   (United States)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Clotting time; Cutting time; Diffuse reflectance; Goat's milk; Rennet

Indexed keywords

BLOOD CLOTTING TIME; COAGULATION; DESIGN; GOAT; MILK; PH; SENSOR; TEMPERATURE;

EID: 0033667853     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00086-8     Document Type: Article

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