Cheddar cheesemaking and rennet coagulation characteristics of bovine milks containing kappa-casein AA or BB genetic variants.
1995
Walsh C.D. | Guinee T. | Harrington D. | Mehra R. | Murphy J. | Connolly J.F. | Fitzgerald R.J.
AGROVOC Keywords
Bibliographic information
Milchwissenschaft
Volume
50
ISSN
0026-3788
Pagination
v.492-496(9)
Other Subjects
Presure; Coagulacion; Propiedades tecnicas; Fromage a pate dure; Propriete technologique; Caseine
Language
English
Note
4 tables; 29 ref. Summaries (De, En).
Type
Journal Article; Summary
Source
Milchwissenschaft (Germany). (1995). v. 50(9) p. 492-496.
Corporate Author
National Dairy Products Research Centre, Fermoy, Co. Cork (Ireland)
Universite Henri Poincare-Nancy 1 (France). Faculte des Science, Laboratoire des BioSciences de l' Aliment.
2012-11-15
AGRIS AP
Data Provider
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