Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference31 articles.
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4. Rheological aspects of the renneting of milk concentrated by ultrafiltration;Culioli;J. Texture Stud.,1978
5. Effect of milk concentration on the rennet coagulation time;Dalgleish;J. Dairy Res.,1980
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