Modeling rennet coagulation time and curd firmness of milk

Journal of Dairy Science

Volumn 94, Issue 12, 2011, Pages 5821-5832

  Bittante, G ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Cheese making; Curd firmness; Modeling; Rennet coagulation time

Indexed keywords

CHYMOSIN; COAGULATING AGENT; RENNET;

ANIMAL; ARTICLE; CATTLE; CHEESE; FOOD HANDLING; METABOLISM; MILK; STANDARD; TIME;

ANIMALS; CATTLE; CHEESE; CHYMOSIN; COAGULANTS; FOOD TECHNOLOGY; MILK; TIME FACTORS;

EID: 82155170613     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4514     Document Type: Article

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