Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk
ABSTRACT: Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae. Herein, we measured physicochemical indices of UHT milk inoculated with S. cerevisiae before rennet ad...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2022-08-01
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| Series: | Journal of Dairy Science |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S0022030222003575 |
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