Rennet Curd from Milk Plus Soy Protein Mixtures
نویسندگان
چکیده
منابع مشابه
Rennet-induced aggregation and curd formation from skimmed milk powders prepared under different sterilizing conditions.
Heat treatment during the production of skimmed milk powder causes denaturation of proteins, thereby affecting the physicochemical properties of the skimmed milk powder. To understand the effects of heat treatment on the sensitivity of the casein micelles in skimmed milk powders, low heating type (L), normal heating type (N), high heating type (H), and super-high heating type (SH), to reaction ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1979
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(79)83374-3