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Technological Approaches for Novel Applications in Dairy Processing
Cristina Conceição, Pedro Martins, Nuno Alvarenga, et al. Technological Approaches for Novel Applications in Dairy Processing (2018) https://doi.org/10.5772/intechopen.76530
Somatic cells of goat and sheep milk: Analytical, sanitary, productive and technological aspects
LA CALIDAD DE LA LECHE DESTINADA A LA FABRICACIÓN DE QUESO: CALIDAD QUÍMICA MILK QUALITY FOR CHEESE PRODUCTION: CHEMICAL QUALITY A CALIDADE DA LEITE DESTINADA Á FABRICACIÓN DE QUEIXO: CALIDADE QUÍMICA
M. E. Tornadijo, A. I. Marra, M. C. García Fontán, B. Prieto and J. Carballo Ciencia y Tecnologia Alimentaria 2(2) 79 (1998) https://doi.org/10.1080/11358129809487586
Simultaneous interaction of pH, CaCl2 addition, temperature and enzyme concentration on milk coagulation properties / Interacción simultánea del pH, CaCl 2 añadido, temperatura y concentración enzimática sobre la coagulación de la leche
Comparison of milk composition, cheesemaking properties and textural characteristics of the cheese from two groups of goats with a high or low rate of αS1-casein synthesis