Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation
ABSTRACT: Gelation is an important functional property of milk that enables the manufacture of various dairy products. This study investigated the acid (with glucono-δ-lactone) and rennet gelation properties of differently processed sheep, goat, and cow milks using small-amplitude oscillatory rheolo...
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| Glavni autori: | , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2023-03-01
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| Serija: | Journal of Dairy Science |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S0022030223000097 |
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