Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1-: β-casein

Milchwissenschaft

Volumn 63, Issue 2, 2008, Pages 145-148

  O'Mahony, J A ^a,b   McSweeney, P L H ^a   Lucey, J A ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 42449157625     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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