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Temperature Affects Microstructure of Renneted Milk Gel

✍ Scribed by N. LAGOUEYTE; J. LABLEE; A. LAGAUDE; B. TARODO DE LA FUENTE

Book ID
108820394
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
1004 KB
Volume
59
Category
Article
ISSN
0022-1147

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Rennet coagulation of buffalo milk as af
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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