Effect of heat treatment on the rennet clotting time of goat and cow milk

By Alloggio V.   Caponio F.   Pasqualone A.   Gomes T.  

Food Chemistry, Vol. 70, Iss. 1, 2000-07 ,pp. : 51-55

Elsevier

Access to resources Recommend Favorite

Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese

By Irigoyen A.   Izco J.M.   Ibanez F.C.   Torre P.  

Food Chemistry, Vol. 72, Iss. 2, 2001-02 ,pp. : 137-144

Elsevier

Access to resources Recommend Favorite

Rennet coagulation properties of skim milk concentrated by ultrafiltration: effects of heat treatment and pH adjustment

By Waungana A.   Singh H.   Bennett R.J.  

Food Research International, Vol. 31, Iss. 9, 1998-11 ,pp. : 645-651

Elsevier

Access to resources Recommend Favorite

Fractionation by thermal coagulation of lupin proteins: physicochemical characteristics

By Chango A.   Villaume C.   Bau H.M.   Nicolas J.P.   Mejean L.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 91-99

Elsevier

Access to resources Recommend Favorite

Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 2 Compositional, physicochemical, microbiological and organoleptic properties of cheese

By Voutsinas L.P.   Katsiari M.C.   Pappas C.P.   Mallatou H.  

Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. : 235-247

Elsevier

Access to resources Recommend Favorite