Effect of high pressure processing on rennet coagulation properties of milk

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 3, 2003, Pages 245-256

  Pandey, P K ^a   Ramaswamy, H S ^a   St Gelais, D ^b  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Cheese; Coagulation rate; Enzyme; High pressure; Milk; Rennet

Indexed keywords

CASEIN;

ARTICLE; CANONICAL ANALYSIS; CHEESEMAKING; CHEMICAL MODEL; CHEMICAL PARAMETERS; CONTROLLED STUDY; FOOD PROCESSING; HYDROSTATIC PRESSURE; MILK; PRESSURE MEASUREMENT; PROTEIN DEGRADATION; RESPONSE SURFACE METHOD; TEMPERATURE MEASUREMENT; TIME;

EID: 0043288011     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00034-1     Document Type: Article

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