Factors influencing the gelation and rennetability of camel milk using camel chymosin

International Dairy Journal

Volumn 60, Issue , 2016, Pages 62-69

  Hailu, Yonas ^a,b   Hansen, Egon Bech ^c   Seifu, Eyassu ^d   Eshetu, Mitiku ^b   Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b HARAMAYA UNIVERSITY   (Ethiopia)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^d BOTSWANA COLLEGE OF AGRICULTURE   (Botswana)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; HYDROLYSIS;

CAMEL CHYMOSIN; CAMEL MILKS; CHYMOSIN; COAGULATION KINETICS; EFFECTS OF TEMPERATURE; GEL FIRMNESS; GELATION PROPERTIES; GELATION TIME;

PH EFFECTS;

EID: 84957998940     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.01.013     Document Type: Article

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