Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Lait

Volumn 86, Issue 1, 2006, Pages 1-20

  Guyomarc'h, Fanny ^a  

^a UMR1253   (France)

Author keywords

Cheese; Heat treatment; Rennet coagulation; Whey protein

Indexed keywords

EID: 32944472782     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005046     Document Type: Review

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