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Effect of beta -casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening



Effect of beta -casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening



Food Research International 38(5): 523-531



Effects of the use of a beta -casein powder to enrich cheese milk on rennet coagulation properties of milk, cheese composition and cheese ripening were investigated. Casein content of control milk was 2.5%, whereas that for the three enriched milks was adjusted with beta -casein powder at 2.7%, 2.9% and 3.1%. The beta -casein to alpha -casein ratio of these cheese milks was, respectively, 0.70, 0.79, 0.89 and 0.99.

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