Rennet coagulation properties of heated milk
Heating impaired the rennet coagulation properties of milk which deteriorated further during storage, i.e. rennet hysteresis occurred. Acidification to pH values ≤ 6.2 or addition of low concentrations of CaCl2 greatly improved the rennet coagulation properties of heated milk. Acidification of heate...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1993-09-01
|
| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72497 |