Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: A multifactorial study

Food Chemistry

Volumn 80, Issue 3, 2003, Pages 345-352

  Najera A I ^a   De Renobales, M ^a   Barron, L J R ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

CaCl2 concentration; Enzyme concentration; Multifactorial study; pH; Rennet coagulation; Temperature

Indexed keywords

CALCIUM CHLORIDE; ENZYME; MILK PROTEIN;

ARTICLE; CONCENTRATION (PARAMETERS); FACTORIAL ANALYSIS; FOOD ANALYSIS; MILK; PH; PROTEIN CONTENT; TEMPERATURE;

EID: 0037338263     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00270-4     Document Type: Article

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