COAGULATION OF MILK FOR CHEESE MAKING BY ESTER HYDROLYSIS

[1] BRODIE AF, 1955, J BIOL CHEM, V212, P677

[2] Carothers W.H., 1932, J AM CHEM SOC, V54, P761, DOI 10.1021/ja01341a046

[3] HUCKER GJ, 1926, NEW YORK AGR EXPT ST, V117, P1

[4] The saponification of glycolid and lactid in an acid solution. [J]. BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1919, 52 : 745 - 752

[5] Jungfleisch E, 1905, CR HEBD ACAD SCI, V141, P111

[6] Jungfleisch E, 1906, CR HEBD ACAD SCI, V142, P637

[7] EXPERIMENTS IN CHEESEMAKING WITHOUT STARTER [J]. JOURNAL OF DAIRY RESEARCH, 1955, 22 (03) : 365 - 373

[8] Mojonnier T, 1922, TECHNICAL CONTROL DA

[9] PERCIVAL EGV, 1950, STRUCTURAL CARBOHYDR, P33

[10] SAMMIS JL, 1907, 24TH U WISC AGR EXPT

[1] BRODIE AF, 1955, J BIOL CHEM, V212, P677

[2] Carothers W.H., 1932, J AM CHEM SOC, V54, P761, DOI 10.1021/ja01341a046

[3] HUCKER GJ, 1926, NEW YORK AGR EXPT ST, V117, P1

[4] The saponification of glycolid and lactid in an acid solution. [J]. BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1919, 52 : 745 - 752

[5] Jungfleisch E, 1905, CR HEBD ACAD SCI, V141, P111

[6] Jungfleisch E, 1906, CR HEBD ACAD SCI, V142, P637

[7] EXPERIMENTS IN CHEESEMAKING WITHOUT STARTER [J]. JOURNAL OF DAIRY RESEARCH, 1955, 22 (03) : 365 - 373

[8] Mojonnier T, 1922, TECHNICAL CONTROL DA

[9] PERCIVAL EGV, 1950, STRUCTURAL CARBOHYDR, P33

[10] SAMMIS JL, 1907, 24TH U WISC AGR EXPT