Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yie...

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Detalles Bibliográficos
Autores principales: Miloradovic, Zorana, Kljajevic, Nemanja, Miocinovic, Jelena, Levic, Steva, Pavlovic, Vladimir B., Blažić, Marijana, Pudja, Predrag
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142780/
https://www.ncbi.nlm.nih.gov/pubmed/32143313
http://dx.doi.org/10.3390/foods9030283

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142780/
https://www.ncbi.nlm.nih.gov/pubmed/32143313
http://dx.doi.org/10.3390/foods9030283

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