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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |