摘要 : The effects of ultrasound application on skim milk (10% w/w total solids at natural pH 6.7 or alkaliadjusted to pH 8.0) prior to the renneting of milk at pH 6.7 were examined. Skim milk, made by reconstituting skim milk powder, wa... 展开
作者 | Zheng Liu Pablo Juliano Roderick P.W. Williams Julie Niere Mary Ann Augustin |
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作者单位 | |
期刊名称 | 《Ultrasonics sonochemistry》 |
总页数 | 7 |
语种/中图分类号 | 英语 / O644.3 |
关键词 | Ultrasound Rennet Milk Cheese Coagulation Gelation |
馆藏号 | N2008EPST0006764 |