oai-hal-hal-00895574v1
type: Dataset
description: International audience
issued: 2026-05-08T13:43:51.394156
language: en
modified: 2026-05-08T13:43:51.394161
title: 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
contact point: Organization
  fn: CCSD
keyword: cheesebr---brcoagulation-presure
keyword: fromage
keyword: heat-treatment
keyword: infoeu-reposemanticsarticle
keyword: journal-articles
keyword: proteine-serique
keyword: rennet-coagulation
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: sdvidalife-sciences-q-biofood-engineering
keyword: traitement-thermique
keyword: whey-protein
landing page: Le Lait

https://rec.harvest-normandie.data4citizen.com/dataset/oai-hal-hal-00895574v1/resource/d1fa04eb-e552-4f30-8fde-702cf111ebdb
type: Distribution
format: HTML
issued: 2026-05-08T13:43:51.407027
modified: 2026-05-08T13:43:51.380461
title: 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
access URL: https://hal.science/hal-00895574

test_moissonnage_selune
type: Agent