Coagulation properties of milk , association with milk protein, composition and genetic polymorphism coagulation properties of milk , association with milk protein, composition and genetic polymorphism

La concentracin̤ de distintas proten̕as en la leche es importante para el resultado de los procesos de coagulacin̤ que llevan a los productos lc̀teos, mientras que el contenido de proten̕a total de la leche es un indicador pobre de las propiedades de coagulacin̤ de este alimento. Para establecer la...

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Bibliographic Details

Other Authors:	Hallň Elin, Swedish University of Agricultural Sciences (SLU)
Format:	Book
Language:	English
Subjects:	Tecnologa̕ de alimentos Alimentos Productos lc̀teos Microbiologa̕ de alimentos Leche Industria lechera Food technology Food Dairy products Food microbiology Milk Dairying Industria de alimentos Industria lc̀tea Composicin̤ de la leche Proten̕as lc̀teas Polimorfismo genťico Coagulacin̤ de la leche Propiedades reolg̤icas Quimosina Gel c̀ido Cuajada Retencin̤ de casen̕a K-casen̕a β-lactoglobulina Food industry Dairy industry Milk composition Milk proteins Genetic polymorphism Milk coagulation Rheological properties Chymosin Acid gel Curd Casein retention K-casein β-lactoglobulin
Online Access:	Coagulation properties of milk , association with milk protein, composition and genetic polymorphism coagulation properties of milk , association with milk protein, composition and genetic polymorphism
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