Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels

International Dairy Journal

Volumn 17, Issue 7, 2007, Pages 791-799

  Hallén, Elin ^a   Allmere, Toomas ^a   Näslund, Jessica ^a   Andrén, Anders ^a   Lundén, Anne ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Chymosin; Coagulation time; Curd firmness; Milk protein polymorphism; Rheology

Indexed keywords

COAGULATION; DAIRY PRODUCTS; GENES; POLYMORPHISM; RHEOLOGY; RHEOMETERS;

CHYMOSIN; COAGULATION TIME; CURD FIRMNESS; MILK PROTEIN POLYMORPHISM;

PROTEINS;

EID: 33947697795     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.09.011     Document Type: Article

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