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Influence of casein and calcium phospho-caseinate on the time required to coagulate milk with rennet.

Raquel Costa Chevalier, Germain Mocquot, C Alais, Marcelle. Bonnat

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Key concepts: Rennet, Chymosin, Casein, Calcium, Chemistry, Food science, Cheesemaking, Organic chemistry

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Influence of casein and calcium phospho-caseinate on the time required to coagulate milk with rennet. — Research Paper | ScholarLens