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The action of rennet on raw and ultra high temperature processed milks


The action of rennet on raw and ultra high temperature processed milks



Journal of Dairy Science 62(Suppl 1): 228-229



ISSN/ISBN: 0022-0302

Rennet action on raw milk resulted in an initial non-significant increase in mean micelle diam. followed by a decrease; the micelles became more electron dense and formed crosslinks. Rennet addition to UHT milk did not cause curd formation but did result in an initial increase in micelle diam.; this was not, however, followed by a decrease in size or by crosslinking.

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Accession: 000765839

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Related references

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