Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk

International Journal of Dairy Technology

Volumn 65, Issue 4, 2012, Pages 490-497

  Nian, Yingqun ^a   Chen, Bi Ye ^a   Aikman, Patricia ^a   Grandison, Alistair ^a   Lewis, Mike ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Buffering capacity; Gel formation; Heat stability; Ionic calcium; PH

Indexed keywords

EID: 84867630482     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2012.00861.x     Document Type: Article

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