Effects of genetic variants of κ-casein and β-lactoglobulin and heat treatment on coagulating properties of milk

Asian-Australasian Journal of Animal Sciences

Volumn 16, Issue 8, 2003, Pages 1212-1217

  Choi, J W ^a   Ng Kwai Hang, K F ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Coagulating Properties; Genetic Variants; Heat Treatment; Rate of Curd Firming and Curd Firmness; Rennet Clotting Time; lactoglobulin; casein

Indexed keywords

EID: 0042665864     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2003.1212     Document Type: Article

References (29)

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