The effect of concentrated buttermilk on cheese milk rennet-induced coagulation and rheological properties at various buttermilk to skim milk ratios
Louise Krebs, Jules Larouche, Gabriel Remondetto, Julien Chamberland, Koen Venema, G. J. Brisson
Topics & Concepts
RennetFood scienceSkimmed milkRheologyCoagulationChemistryDairy industryCaseinMaterials scienceComposite materialPsychologyPsychiatryProteins in Food SystemsFood Chemistry and Fat AnalysisProbiotics and Fermented Foods