Presentation Information
[P068]Effect of powdering process of skim milk powder on rennet-induced gelation and syneresis during cooking
*Wataru Ono1, Hiroki Ando2, Minamo Hayashi2, Daiki Oka3, Tomohiro Noguchi1 (1. FPC, Fac. Appl. Biosci., Tokyo Univ. Agric, 2. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 3. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric.)
Keywords:
skim milk powder,rennet,casein,cheese
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