Modeling rennet coagulation time and curd firmness of milk [PDF]
, 2011 Giovanni Bittante
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Psychrotrophic Bacteria cause Changes in Stability of Milk to Coagulation by Rennet or Heat
, 1977 Michael A. Cousin, Elmer H. Marth
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Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico‐Chemical Properties [PDF]
, 2013 Imène Felfoul +4 more
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Entrepreneurial Supply Chains and Strategic Collaboration: The Case of Bagòss Cheese in Bagolino, Italy [PDF]
Many small towns and communities are struggling to sustain their competitiveness in the face of increasing globalization. Yet, through entrepreneurial supply chains, some communities are organizing themselves to forge local solutions to their global ...
Amanor-Boadu, Vincent +2 more
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Developmento, technological validation of cheese from rennet of Calotropis procera.
, 2020 Sandro Rios Silveira
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Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese [PDF]
, 2020 Hossein Jooyandeh +4 more
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Influence of Onopordum platylepis Murb. as a Vegetable Coagulant on the Production and Bioactivity of Peptides in Murcia al Vino Cheese. [PDF]
Antioxidants (Basel)Molina-Valero G +5 more
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Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review [PDF]
, 2006 Fanny Guyomarc’H
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