Effect of size of casein micelles on coagulation properties of skim milk
- 1 February 1986
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 53 (1), 129-133
- https://doi.org/10.1017/s0022029900024729
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Effects of Size of Casein Micelle on Firmness of Rennet CurdNihon Chikusan Gakkaiho, 1984
- The determination of casein micelle size distribution in skim milk by chromatography and photon correlation spectroscopyBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1983
- Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminantJournal of Dairy Research, 1983
- Stable and Unstable Casein MicellesJournal of Dairy Science, 1982
- Development of coagulum firmness in renneted milk - a two-phase processJournal of Dairy Research, 1982
- The Coagulation of Differently Sized Casein Micelles by RennetEuropean Journal of Biochemistry, 1981
- Casein micelle size and composition related to the enzymatic coagulation processBiochimica et Biophysica Acta (BBA) - General Subjects, 1980
- Composition and size distribution of bovine casein micellesBiochimica et Biophysica Acta (BBA) - General Subjects, 1980
- Equilibrium casein micelle systemsBiochemistry, 1971