Properties of Rennet Gels from Retentate Produced by Cold Microfiltration of Heat-Treated and Microfiltered Skim Milk

This study investigated the production of rennet gels from β-casein-depleted retentates obtained through cold microfiltration (MF) of skim milk (SM) that was treated beforehand to ensure microbial safety. The treatments included thermization (65 °C, 20 s), pasteurization (72 °C, 15 s), and microfilt...

詳細記述

書誌詳細

出版年:	Foods
主要な著者:	Jarosław Kowalik, Justyna Tarapata, Adriana Lobacz, Justyna Zulewska
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2024-10-01
主題:	microfiltration cold MF β-casein rennet coagulation skim milk gel
オンライン･アクセス:	https://www.mdpi.com/2304-8158/13/20/3296