Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet.
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DOI: 10.3168/jds.2017-14050
Abstract: Reconstituted skim milk was gelled with a crude protease extract from tamarillo [Cyphomandra betacea or Solanum betacea (syn.)] fruit and compared with gels prepared with calf rennet. The effects of temperature and pH on the… read more here.
Keywords: milk; milk gels; rennet; tamarillo extracts ... See more keywords