Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behaviour as affected by pH and temperature

被引：19

作者：

Jaros, Doris ^{[1
]}

Seitler, Katrin ^{[1
]}

Rohm, Harald ^{[1
]}

机构：

[1] Tech Univ Dresden, Inst Food Technol & Bioproc Engn, D-01069 Dresden, Germany

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2008年 / 43卷 / 09期

关键词：

gelation; milk clotting; rheology;

D O I：

10.1111/j.1365-2621.2008.01749.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：1721 / 1727

页数：7

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