Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method

Dairy Science and Technology

Volumn 91, Issue 3, 2011, Pages 309-321

  Frederiksen, Pernille Dorthea ^a   Hammershøj, Marianne ^a   Bakman, Mette ^b   Andersen, Per Nyegaard ^b   Andersen, Jens Bech ^a   Qvist, Karsten Bruun ^c   Larsen, Lotte Bach ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b Arla Foods   (Denmark)

^c CHR HANSEN A S   (Denmark)

Author keywords

Breed variation; Coagulum strength; Curd firming rate (CFR); Milk coagulation; Rennet coagulation time (RCT)

Indexed keywords

BREED VARIATION; COAGULUM STRENGTH; CURD FIRMING RATE (CFR); MILK COAGULATION; RENNET COAGULATION TIME;

COAGULATION; PROTEINS; RHEOMETERS;

DAIRIES;

FRIESIA;

EID: 79960055618     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0018-5     Document Type: Article

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