Inhibitory Effects of Fatty Acids, Chelating Agents, and other Substances on Rennet Clotting of Skim Milk
نویسندگان
چکیده
منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
متن کاملEffects of Heat Treatment and Post-Treatment Holding Time on Rennet-Clotting Properties of Milk
متن کامل
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1983
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(83)81850-5