Enzymatic coagulation of milk : animal rennets and microbial coagulants differ in their gelation behaviour as affected by pH and temperature
- Author
- JAROS, Doris1 ; SEITLER, Katrin1 ; ROHM, Harald1
[1] Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069 Dresden, Germany - Source
International journal of food science & technology. 2008, Vol 43, Num 9, pp 1721-1727, 7 p ; ref : 3/4 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Gelation milk clotting rheology
- Keyword (fr)
- Animal Coagulant Coagulation Gélification Lait Propriété rhéologique Présure Réaction enzymatique Température pH Produit laitier
- Keyword (en)
- Animal Coagulant Coagulation Gelation Milk Rheological properties Rennet Enzymatic reaction Temperature pH Dairy product
- Keyword (es)
- Animal Coagulante Coagulación Gelificación Leche Propiedad reológica Cuajo Reacción enzimática Temperatura pH Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20577443
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2008.01749.x 
https://dx.doi.org/10.1111/j.1365-2621.2008.01749.x
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