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Physical properties and syneresis of rennet curd from mixture systems of unheated skim milk with reconstituted milk prepared from high-temperature heated dried skim milk

Tomio OHASHI, S. Nagai, Keigo Yamauchi, Hiroyuki Harada, Hirofumi FUJINO

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Key concepts: Syneresis, Rennet, Skimmed milk, Food science, Chymosin, Chemistry, Whole milk, Cheesemaking

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Physical properties and syneresis of rennet curd from mixture systems of unheated skim milk with reconstituted milk prepared from high-temperature heated dried skim milk — Research Paper | ScholarLens