VISCOELASTIC PROPERTIES OF COAGULATING MILK

被引：87

作者：

BOHLIN, L

HEGG, PO

LJUSBERGWAHREN, H

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1984年 / 67卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(84)81362-4

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：729 / 734

页数：6

共 15 条

[1]

BINDER E, 1977, MILCHW BER, V52, P185

[2] SECONDARY PHASE AND MECHANISM OF ENZYMIC MILK COAGULATION [J].

CHERYAN, M ;

VANWYK, PJ ;

OLSON, NF ;

RICHARDSON, T .

JOURNAL OF DAIRY SCIENCE, 1975, 58 (04) :477-481

[3]

Ernstrom C.A., 1974, FUNDAMENTALS DAIRY C, P662

[4] INTERMICELLAR RELATIONSHIPS IN RENNET-TREATED SEPARATED MILK .2. PROCESS OF GEL ASSEMBLY [J].

GREEN, ML ;

HOBBS, DG ;

MORANT, SV ;

HILL, VA .

JOURNAL OF DAIRY RESEARCH, 1978, 45 (03) :413-+

[5] MECHANISM OF MILK CLOTTING BY RENNIN [J].

GREEN, ML .

JOURNAL OF DAIRY RESEARCH, 1972, 39 (01) :55-&

[6] DETERMINATION OF CLOTTING POWER OF MILK CLOTTING ENZYMES [J].

KOPELMAN, IJ ;

COGAN, U .

JOURNAL OF DAIRY SCIENCE, 1976, 59 (02) :196-199

[7]

KOWALCHYK AW, 1978, J DAIRY SCI, V61, P1375, DOI 10.3168/jds.S0022-0302(78)83737-0

[8]

KOWALCHYK AW, J DAIRY SCI, V60, P1256

[9] THE RHEOLOGY OF GELS [J].

MITCHELL, JR .

JOURNAL OF TEXTURE STUDIES, 1980, 11 (04) :315-337

[10] RHEOLOGY OF MILK GELS FORMED BY MILK-CLOTTING ENZYMES [J].

OLSON, NF ;

BOTTAZZI, V .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :669-673

← 1 2 →