Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses

Journal of Dairy Science

Volumn 91, Issue 3, 2008, Pages 871-882

  Morin, P ^a   Pouliot, Y ^b   Britten, M ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Buttermilk; Cheese; Milk fat globule membrane; Rennet gel

Indexed keywords

CHYMOSIN; GLYCOLIPID; GLYCOPROTEIN; RENNET; UNCLASSIFIED DRUG;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; GEL; HEAT; KINETICS; METHODOLOGY; MILK; MILK FAT GLOBULE; PH; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; ULTRASTRUCTURE;

ANIMALS; CHEESE; CHEMISTRY, PHYSICAL; CHYMOSIN; FOOD HANDLING; GELS; GLYCOLIPIDS; GLYCOPROTEINS; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; MICROSCOPY, ELECTRON, SCANNING; MILK; RHEOLOGY; SOLUBILITY;

EID: 40649102206     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0658     Document Type: Article

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