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2014•International Dairy JournalRequires access

Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion

Valentin Rauh, Anja Sundgren, Mette Bakman, Richard Ipsen, Marie A. Paulsson, Lotte Bach Larsen, Marianne Hammershøj

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Key concepts: Proteolysis, Plasmin, Casein, Chemistry, Protease, Food science, Hydrolysis, Enzyme

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