Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening

Micellar casein concentrate is a promising fractionation agent in skimmed milk production. It preserves the native structure of protein and changes the ratio of casein and whey proteins. Micellar casein concentrate reduces the consumption of raw materials, which makes it a promising component of mil...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Elena I. Melnikova, Ekaterina V. Bogdanova, Elena S. Rudnichenko, Mariya S. Chekmareva
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Kemerovo State University 2023-12-01
Edice:	Техника и технология пищевых производств
Témata:	milk microfiltration proteins ability to rennin coagulation cheese proteolysis hardness cohesiveness springiness yield
On-line přístup:	https://fptt.ru/en/issues/22269/22197/
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!