Effect of rennet and sodium chloride concentration on milk coagulation properties

This work presents the effect of rennet and NaCl concentration on rennet clotting properties of whole milk powderusing the hot wire method. Rennet clotting time (CT), maximum slope at voltage profile (tmax) and maximum curd voltage(FmaxV) were the coagulation parameters measured using this method. A...

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Detaylı Bibliyografya
Yayımlandı:Ciencia y Tecnología Alimentaria
Asıl Yazarlar: O. A. Sbodio, E. J. Tercero, R. Coutaz, G.R. Revelli
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2006
Konular:
Química
Whole milk
hot wire method
rennet coagulation
NaCl concentration
coagulation properties
Online Erişim:https://www.redalyc.org/articulo.oa?id=72450303
Etiketler: Etiketle
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