Effects of Heat Treatment and Post-Treatment Holding Time on Rennet-Clotting Properties of Milk
Samples of raw whole milk were heated at L5, 50 and 75 C for 0, 30, 60, llU and 240 min. After heat treatment each sample was subdivided and portions held at O C for 0, 30, 60 and 120 min. In a second experiment samples of milk were heated at 25 and 50 C for the same lengths of time as before but th...
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| Format: | Others |
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DigitalCommons@USU
1983
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| Online Access: | https://digitalcommons.usu.edu/etd/5290 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6345&context=etd |