Effect of Sheep’s Milk Composition on Strength and Syneresis
of Rennet-Induced Milk Gel During Lactation

This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic calcium mass fraction significantly (p<0.05) increased during lactation. As lactation progressed, mil...

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Detalles Bibliográficos
Autores principales: Rako, Ante, Kalit, Milna Tudor, Kalit, Samir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Scientific Notes
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902287/
https://www.ncbi.nlm.nih.gov/pubmed/31866756
http://dx.doi.org/10.17113/ftb.57.03.19.6218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902287/
https://www.ncbi.nlm.nih.gov/pubmed/31866756
http://dx.doi.org/10.17113/ftb.57.03.19.6218

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