pH, whey content and temperature of skim milk modify the effect of homogenisation on its coagulation properties

Abstract : pH, whey content and temperature of skim milk modify the effect of homogenisation on its coagulation properties. 25th International Dairy Congress
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Poster communications
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https://hal.archives-ouvertes.fr/hal-02244978
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Submitted on : Thursday, August 1, 2019 - 8:08:10 PM
Last modification on : Friday, August 2, 2019 - 1:29:28 AM

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  • HAL Id : hal-02244978, version 1
  • PRODINRA : 478172

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Marie-Hélène Famelart, Jean-Louis Maubois. pH, whey content and temperature of skim milk modify the effect of homogenisation on its coagulation properties. 25th International Dairy Congress, Sep 1998, Aarhus, Denmark. 1998. ⟨hal-02244978⟩

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