1999•Food HydrocolloidsRequires access

Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture

Michael Ennis, Daniel M. Mulvihill

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Key concepts: Rennet, Rheology, Food science, Casein, Viscosity, Mozzarella cheese, Chemistry, Cheesemaking

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Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture — Research Paper | ScholarLens