The impact of homogenization and microfiltration on rennet-induced gel formation

Journal of Texture Studies

Volumn 39, Issue 4, 2008, Pages 326-344

  Thomann, Stephan ^a   Schenkel, Philipp ^b   Hinrichs, Jörg ^b  

^a ALPMA   (Germany)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Cheese; Curd firming rate; Cutting time; Homogenization; Microfiltration; Oscillatory rheometry; pH; Rennet coagulation time

Indexed keywords

EID: 49049085913     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2008.00146.x     Document Type: Article

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