EFFECTS OF CALCIUM, PHOSPHATE, AND BULK CULTURE MEDIA ON MILK COAGULATION PROPERTIES

被引：72

作者：

MCMAHON, DJ ^{[1
]}

BROWN, RJ ^{[1
]}

RICHARDSON, GH ^{[1
]}

ERNSTROM, CA ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

JOURNAL OF DAIRY SCIENCE | 1984年 / 67卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(84)81391-0

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：930 / 938

页数：9

共 37 条

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[2]

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[3]

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[7] CALCIUM ION CONCENTRATION IN MILK, WHEY, AND BETA-LACTOGLOBULIN AS INFLUENCED BY IONIC STRENGTH, ADDED CALCIUM, RENNET CONCENTRATION, AND HEAT [J].

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[8] EFFECTS OF REDUCING RENNET AND ADDING CALCIUM CHLORIDE ON THE MANUFACTURE AND CURING OF CHEDDAR CHEESE [J].

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[9] HETEROGENEITY OF CRYSTALLINE RENNIN [J].

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[10]

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