Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin

Journal of Dairy Science

Volumn 86, Issue 8, 2003, Pages 2558-2567

  Esteves, C L C ^a,b   Lucey, J A ^a   Wang, T ^a   Pires, E M V ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

Gelation pH; Milk coagulation; Plant coagulants; Rheology

Indexed keywords

CYNARA; CYNARA CARDUNCULUS; CYNARA HUMILIS;

CHYMOSIN; COAGULATING AGENT; PLANT EXTRACT;

ANIMAL; ARTICLE; CHEMISTRY; CYNARA; DRUG EFFECT; FLOW KINETICS; GEL; KINETICS; MILK; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ANIMALS; CHYMOSIN; COAGULANTS; CYNARA; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GELS; HYDROGEN-ION CONCENTRATION; KINETICS; MILK; PLANT EXTRACTS; RHEOLOGY;

EID: 2142691155     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73850-8     Document Type: Article

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