Rennet gelation properties of milk: Influence of natural variation in milk fat globule size and casein micelle size

International Dairy Journal

Volumn 46, Issue , 2015, Pages 71-77

  Logan, Amy ^a   Leis, Andrew ^a   Day, Li ^a   Øiseth, Sofia Kihlman ^a   Puvanenthiran, Amirtha ^a   Augustin, Mary Ann ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; MICELLES; OILS AND FATS;

CASEIN MICELLES; GEL FIRMNESS; GELATION PROPERTIES; MICROSCOPY TECHNIQUE; MILK COMPOSITION; MILK FAT GLOBULES; NATURAL VARIATION; RHEOLOGICAL PROPERTY;

CASEIN;

EID: 84927658758     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.08.005     Document Type: Article

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