Effect of pasteurization on coagulation properties of bovine milk and the role of major composition traits and protein fractions
Marco Franzoi, Angela Costa, V. Vigolo, Mauro Penasa, Massimo De Marchi
Topics & Concepts
PasteurizationRaw milkFood scienceRennetLactoseCaseinChemistryCheesemakingRaw materialOrganic chemistryMilk Quality and Mastitis in Dairy CowsMeat and Animal Product QualityMicrobial Inactivation Methods