2004•Food Research InternationalRequires access

Effect of β-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening

Daniel St‐Gelais, Sylvie Haché

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Key concepts: Rennet, Casein, Food science, Chemistry, Ripening, Composition (language), Cheesemaking, Coagulation

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Effect of β-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening — Research Paper | ScholarLens