EFFECTS OF PH AND TEMPERATURE ON SECONDARY PHASE OF MILK CLOTTING BY RENNET

被引：41

作者：

KOWALCHYK, AW ^{[1
]}

OLSON, NF ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(77)84019-8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1256 / 1259

页数：4

共 11 条

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[4]

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GREEN, ML .

[6]

KELLY LA, 1951, THESIS U WISCONSIN, P48

[7]

McDowell A. K. R., 1969, New Zealand Journal of Dairy Technology, V4, P166

[8] CONTINUOUS CURD TENSION MEASUREMENTS DURING MILK COAGULATION [J].

RICHARDSON, GH ;

GANDHI, NR ;

DIVATIA, MA ;

ERNSTROM, CA .

[9]

SOMMER H. H., 1935, JOUR DAIRY SCI, V18, P741, DOI 10.3168/jds.S0022-0302(35)93196-4

[10]

Steinsholt K., 1973, Milchwissenschaft, V28, P94