Effect of mild thermal and pH changes on the sol-gel transition in skim milk.
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DOI: 10.3168/jds.2021-21299
Abstract: The present work aimed to improve acid and rennet milk gelation properties with mild thermal and pH changes to skim milk, with emphasis on heating temperatures below the denaturation temperature of whey proteins. We hypothesized… read more here.
Keywords: skim milk; acid rennet; mild thermal; milk ... See more keywords