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Cited by 232Proteins in Food SystemsMilk Quality and Mastitis in Dairy CowsEnzyme Production and Characterization

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The Enzymatic Coagulation of Milk

Dalgleish, D. G.·1993·Cheese: Chemistry, Physics and Microbiology
DOI 10.1007/978-1-4615-2650-6_3
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Metadata

Authors
Dalgleish, D. G.
Affiliations
University of Guelph (CA)
Corresponding author
Dalgleish, D. G.
Venue
Cheese: Chemistry, Physics and Microbiology
Publisher
Springer US
Published
1993
Volume
1
Pages
69-100
DOI
10.1007/978-1-4615-2650-6_3
OpenAlex
W1881198270
Cited by
216
References
0
Citations by year
2026: 1 · 2025: 6 · 2024: 2 · 2023: 4 · 2022: 8 · 2021: 4 · 2020: 5 · 2019: 2 · 2018: 1 · 2017: 9 · 2016: 5 · 2015: 6 · 2014: 12 · 2013: 9 · 2012: 3
FWCI
23.60
Type
book chapter
Language
en
Open access
closed
Locations
Springer eBooks (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Milk Quality and Mastitis in Dairy Cows
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
Keywords
milk coagulation, rennet, chymosin, kappa-casein, casein micelles, proteolytic enzymes, pepsin, cheese production, micelle aggregation

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