Effect of milk concentration on the rennet coagulation time
1980; Cambridge University Press; Volume: 47; Issue: 2 Linguagem: Inglês
10.1017/s0022029900021105
ISSN1469-7629
Autores Tópico(s)Proteins in Food Systems
ResumoSummary Measurements have been made of the coagulation times (CT) of concentrated and diluted milks when treated with chymosin. After dilution, milks showed a large increase in CT: conversely, concentrated milks showed a similar CT to unconcentrated milk. The results are discussed in terms of a mechanism which reduces to a form similar to that proposed by Holter (1932).
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