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...

書目詳細資料
發表在:	Foods
Main Authors:	Jarosław Kowalik, Justyna Tarapata, Adriana Lobacz, Justyna Zulewska
格式:	Article
語言:	英语
出版:	MDPI AG 2024-10-01
主題:	microfiltration cold MF β-casein rennet coagulation skim milk gel
在線閱讀:	https://www.mdpi.com/2304-8158/13/20/3296

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