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Effect of Succinylation on the Rennet Coagulation of Milk
succinylation rennet milk gelation rheology electron microscopy
2008/3/28
The effects of succinylation on the rennet coagulation of milk were investigated to find a relationship between the level of chemical modification and the ability of milk protein to coagulate. The str...
Aseptic Rennet Coagulation of Ultra-High Temperature Processed Milk Concentrates
milk ultra-high temperature rennet coagulation
2008/3/26
Milk was concentrated by pressure-driven filtration (UF or reverse osmosis) to 9.5, 15, 18, or 20% TS and then sterilized by UHT processing to 140°C for 4 s using plate heat exchangers. Following ster...
Study of Acid and Rennet Coagulation of High Pressurized Milk
high pressurization milk coagulation micellar steric stabilization
2008/3/22
The effects of high pressurization on physicochemical properties of milk have been investigated. Turbidity and lightness of milk remained unchanged up to 230 MPa and then decreased to 430 MPa, at whic...
Effect of k-casein and ß-lactoglobulin genotypes on the milk rennet coagulation properties
milk coagulation properties milk proteins k-casein ß -lactoglobulin genetic variants
2010/1/13
Purpose of this study was to find connections between milk renneting properties of dairy breeds in Estonia and the genetic variants of k-casein and ß-lactoglobulin. Milk (n = 2161) and blood (n ...