Milk coagulation : impact on cheese
Cheesemaking origins from “The fertile crescent”, nowadays southern Turkey, some 8000 years ago. Curd was found in young, still suckling, ruminants’ stomachs after slaughter. All characteristic cheese properties that we think of today, are thought to have evolved through accidents, unlike nowadays,...
| Main Author: | |
|---|---|
| Format: | M2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Department of Molecular Sciences
2018
|
| Subjects: |
Similar Items: Milk coagulation : impact on cheese
- Milk coagulating properties of Calotropis procera juice extract
- Determination of relation between αS1 casein concentration and coagulation properties of goat milk
- Coagulación de la leche. Desarrollo de un dispositivo para el “monitoreo” online del proceso. Avances en la Argentina
- Composition and processability of milk from older cows : a pilot study on milk quality differences between young and old cows
- Calotropis procera with emphasis on its use as a milk coagulating agent. A review
- Kappa caseína, tiempo de coagulación y rendimiento quesero