Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
Micellar casein concentrate is a promising fractionation agent in skimmed milk production. It preserves the native structure of protein and changes the ratio of casein and whey proteins. Micellar casein concentrate reduces the consumption of raw materials, which makes it a promising component of mil...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2023-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/22269/22197/ |