Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk

Lait

Volumn 85, Issue 6, 2005, Pages 515-526

  Ménard, Olivia ^a   Camier, Bénédicte ^a   Guyomarc'h, Fanny ^a  

^a UMR1253   (France)

Author keywords

Heat treatment; pH; Rennet coagulation; Whey protein

Indexed keywords

EID: 28844489544     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005037     Document Type: Article

References (34)

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