机译:Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels
Estacicn Tecnol Leche;
Lecn Univ;
high hydrostatic pressure; coagulation; kinetics; sheep milk; particle size; microstructure; WHEY-PROTEIN DENATURATION; CHEESE-MAKING PROPERTIES; SENSORY CHARACTERISTICS; HEAT-TREATMENT; SKIM MILK; CLOSTRIDIUM-TYROBUTYRICUM; RHEOLOGICAL PROPERTIES; CASEIN MICELLES; BOVINE-MILK; TEMPERATURE;