Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid...

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Detalles Bibliográficos
Autores principales: Pawlos, Małgorzata, Znamirowska, Agata, Szajnar, Katarzyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470688/
https://www.ncbi.nlm.nih.gov/pubmed/34577033
http://dx.doi.org/10.3390/molecules26185563

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470688/
https://www.ncbi.nlm.nih.gov/pubmed/34577033
http://dx.doi.org/10.3390/molecules26185563

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