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Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
(Basel : MDPI, 2020)
Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and ...