Effects of Heat Treatment of Ultrafiltered Milk on its Rennet Coagulation Time and on Whey Protein Denaturation
The purpose of this research was to determine the effects of heating (including heating to ultra-high temperatures) homogenized ultrafiltered whole and skim milks on whey protein denaturation and milk's subsequent rennet coagulation properties: coagulation time, curd firmness, and microstructur...
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| Format: | Others |
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DigitalCommons@USU
1991
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| Online Access: | https://digitalcommons.usu.edu/etd/5379 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6435&context=etd |