Enzymic Milk Coagulation: Casein Micelle Aggregation and Curd Formation
Enzymic milk coagulation was monitored by measuring changes in curd firmness and apparent absorbance of undiluted milk. Detection of coagulation, visually or rheologically, occurred after the milk changes from a system of aggregating particles to an extended space network. This change was observed a...
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| Format: | Others |
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DigitalCommons@USU
1983
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| Online Access: | https://digitalcommons.usu.edu/etd/5319 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6369&context=etd |