Different coagulation behaviour of bacteriologically acidified and renneted milk: The importance of fine-tuning acid production and rennet action

International Dairy Journal

Volumn 11, Issue 4-7, 2001, Pages 483-494

  Tranchant, Carole C ^a   Dalgleish, Douglas G ^b   Hill, Arthur R ^c  

^a UNIVERSITÉ DE MONCTON   (Canada)

^b CIRDC   (France)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Acid and rennet milk gels; Rheo kinetics of gel formation; Sequence of acidification vs. renneting

Indexed keywords

ACIDIFICATION; COAGULATION; CONTINUOUS CULTURE; DAIRY INDUSTRY; FOOD PROCESSING; GELATION; MILK; PHYSICOCHEMICAL CONCEPTS; RENNETING;

EID: 0034863616     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00069-3     Document Type: Conference Paper

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