Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review
Timothy P. Guinee
Topics & Concepts
RennetSyneresisFood scienceCaseinChemistryWhey proteinCheesemakingDenaturation (fissile materials)PasteurizationChymosinHydrolysisBiochemistryNuclear chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesProbiotics and Fermented Foods