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HEAT STABILITY AND SALT BALANCE OF BUFFALO MILK AS AFFECTED BY CONCENTRATION AND ADDITION OF CASEIN

โœ Scribed by MUKUL TAYAL; JAGVEER S. SINDHU

Book ID
111339693
Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
458 KB
Volume
7
Category
Article
ISSN
0145-8892

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## Abstract Thrombelastograph was used to measure the rennet coagulation properties of buffalo milk. The combined effect of pH with temperature fat and protein contents, addition of whey protein concentrat (WPC) and sodium chloride on rennet coagulation (__r__) and clot forming (__K__~20~) times we