Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature

Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (0.01–0.054 g/L), pH (6.5–6.1) and temperature (27–...

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Egile Nagusiak:	Marina Hovjecki, Zorana Miloradovic, Irena Barukčić, Marijana Blažić, Jelena Miocinovic
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2022-06-01
Saila:	Fermentation
Gaiak:	goat milk rheology rennet coagulation coagulation time aggregation rate curd firmness
Sarrera elektronikoa:	https://www.mdpi.com/2311-5637/8/6/291
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