The first step in the cheesemaking process involves the coagulation of milk. For the principal family of cheeses (75% of total cheese), this is achieved by adding a small amount of rennet or some other milk clotting enzyme or combination of enzymes to the milk; the...
CITATION STYLE
Hyslop, D. B. (2003). Enzymatic Coagulation of Milk. In Advanced Dairy Chemistry—1 Proteins (pp. 839–878). Springer US. https://doi.org/10.1007/978-1-4419-8602-3_24
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