The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels

M. Castillo, J.A. Lucey, F.A. Payne

Research output: Contribution to journalArticleResearch

64 Citations (Scopus)
Original languageEnglish
Pages (from-to)131-146
JournalInternational Dairy Journal
Issue number2
Publication statusPublished - 1 Feb 2006

Cite this