Rheology, permeability and syneresis properties of rennet-induced skim milk gels

University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

Author: Andrea Unger Grundelius; Lunds Universitet.; Lund University.; [2006]

Keywords: SKOGS- och JORDBRUKSVETENSKAP samt LANDSKAPSPLANERING; FORESTRY; AGRICULTURAL SCIENCES and LANDSCAPE PLANNING;

Abstract: This study targeted soft cheese production, investigating the permeability and syneresis properties of rennet-induced skim milk gels.

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