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...

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Bibliographic Details

Published in:	Foods
Main Authors:	Jarosław Kowalik, Justyna Tarapata, Adriana Lobacz, Justyna Zulewska
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Subjects:	microfiltration cold MF β-casein rennet coagulation skim milk gel
Online Access:	https://www.mdpi.com/2304-8158/13/20/3296