Combined effect of renneting pH, cooking temperature, and dry salting on the contraction kinetics of rennet-induced milk gels

International Dairy Journal

Volumn 35, Issue 1, 2014, Pages 70-74

  Giroux, Hélène J ^a   Bouchard, Colin ^a   Britten, Michel ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COMBINED EFFECT; COOKING TEMPERATURES; GEL CONTRACTION; LOWER TEMPERATURES; POSITIVE CORRELATIONS; QUIESCENT CONDITIONS; SALT CONCENTRATION; SALT-INDUCED CONTRACTION;

KINETICS; MOISTURE;

PH EFFECTS;

EID: 84888079303     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.10.016     Document Type: Article

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