Effect of bovine milk κ-casein genetic polymorphs on curd characteristics during cheddar cheese manufacture

Journal of Food Science and Technology

Volumn 40, Issue 6, 2003, Pages 582-586

  Patil, M R ^a   Borkhatriya, V N ^a   Boghra, V R ^a   Sharma, R S ^a  

^a GUJARAT AGRICULTURAL UNIVERSITY   (India)

Author keywords

Casein; Cheddar cheese composition; Coagulation properties; Genotypes; Losses in whey; Milk composition; Yield

Indexed keywords

CALCIUM; COAGULATION; COMPOSITION; GENES; PHOSPHORUS; SUGARS; SYNTHESIS (CHEMICAL);

CHEDDAR CHEESE COMPOSITION; COAGULATION PROPERTIES; GENOTYPES; K-CASEIN; LOSSES IN WHEY; MILK COMPOSITION; YIELD;

FOOD PRODUCTS;

BOVINAE; FRAXINUS;

EID: 2542453040     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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