Note: Diffuse reflectance profiles of goat's milk during coagulation by various enzymes;Nota: Evolución de la reflectancia difusa durante el proceso de coagulación de la leche de cabra con diferentes enzimas coagulantes

Food Science and Technology International

Volumn 3, Issue 4, 1997, Pages 299-300

  Lopez M B ^a   Jordan M J ^a   Luna, A ^b   Banon S ^a   Garrido, M D ^a   Laencina, J ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b OCA   (Spain)

Author keywords

diffuse reflectance; enzymes; goat's milk; rennet

Indexed keywords

EID: 0346675439     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329700300407     Document Type: Article

References (7)

1. Banon S. and Hardy J. (1991). Study of acid milk coagulation by an optical method using light reflection. Journal of Dairy Research 58: 75-84.
2. Carlson A., Hill C.G. and Olson N.F. (1987). Kinetic of milk coagulation: I. The Kinetics of kappa casein hydrolysis in the presence of enzyme deactivation. Biotechnology and Bioengeneering 29: 582-589.
3. Idf (1992). Determination of total milk clotting activity. Document 157. Ciudad: IDF
4. López M.B. (1993). Cuajos y enzimas coagulantes aplicados en la elaboración de queso de cabra en la Región de Murcia. Tesis Doctoral. Universidad de Murcia.
5. Payne F.A., Hicks, C.L. and Shen P. (1993). Predicting optimal cutting time of coagulating milk using diffuse reflectance. Journal of Dairy Science 76: 48-61.
6. Ustunol Z., Hicks C.L. and Payne F.A. (1991). Diffuse reflectance of eight milk clotting enzyme preparations. Journal of Food Science 56: 411-415.
7. Ustunol Z., Hicks C.L., Payne F.A., Milton K. (1993). Effect of pH, temperature and enzyme concentrations on diffuse reflectance profiles of coagulating milk. Italian Journal of Food Science 2: 107-114.