Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | Le Lait |
| Author | Guyomarc'H, Fanny |
| Maintainer | CCSD |
| Last Updated | May 8, 2026, 13:43 (UTC) |
| Created | May 8, 2026, 13:43 (UTC) |
| Identifier | hal-00895574 |
| Language | en |
| Rights | https://about.hal.science/hal-authorisation-v1/ |
| creator | Guyomarc'H, Fanny |
| date | 2006-05-08T00:00:00 |
| harvest_object_id | 3c88db3f-b35c-4e04-a0aa-73f05c2d631d |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2023-10-19T00:00:00 |
| set_spec | type:ART |