18 research outputs found
Effect of rennet concentration and method of coagulation on the texture of Feta cheeses made from ultrafiltered bovine milk
No full textRelationship between rheological properties and degree of κ-casein proteolysis during renneting of milk
No full text
Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure
No full text
Application of numerical analysis to a number of models for chymosin-induced coagulation of casein micelles
No full textProteolysis and its role in relation to texture of Feta cheese made from ultrafiltered milk with different amounts of rennet
No full textStandardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems
No full text
