Data/hora: 06/06/2024 09:48:03

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Milk coagulation properties and methods of detection	
Autores: 	Beux,Simone; Pereira,Edimir Andrade; Cassandro,Martino; Nogueira,Alessandro; Waszczynskyj,Nina.	
Data: 	2017-01-01	
Ano: 	2017	
Palavras-chave: 	Clotting; Curd firmness; Lactodynamograph; Infrared spectroscopy.	
Resumo: 	ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001000452	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20161042	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.47 n.10 2017	
Fonte: 	info:eu-repo/semantics/openAccess