Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk
Frozen storage is an efficient and convenient way to preserve and transport milk, but the effect from frozen storage needs to be further researched. The objective of this study was to investigate how storage at freezing temperatures (-80°C and -20°C) of frozen and freeze-dried bovine milk samples, r...
| Main Author: | |
|---|---|
| Format: | Second cycle, A2E |
| Language: | Swedish Inglés |
| Published: |
2022
|
| Subjects: | |
| Online Access: | https://stud.epsilon.slu.se/17596/ |
Similar Items: Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk
- Determination of relation between αS1 casein concentration and coagulation properties of goat milk
- Milk coagulation by Calotropis procera juice. Effects of juice storage time and temperature trial for cheese making
- Milk coagulating properties of Calotropis procera juice extract
- Milk coagulation by calotropis procera (Sodom apple) for cheese making: Effects of juice concentration, storage time and temperature
- Fresh cheese production using freeze-dried papain as a vegetable coagulant
- Milk coagulation : impact on cheese