New methods developed for increasing goat milk and cheese quality, such as the
introduction of plant by-products in the goat diet and the development of new sensors for …

High temperature treatment of milk (HTT) at temperatures (eg, 75–100° C for 1–10 min)
higher than those used in conventional pasteurisation (72° C for 15–30 s) has been used in …

The effects of pH, coagulation temperature, CaCl2 and enzyme concentrations on the rennet
clotting properties of milk were assessed. Rennet coagulation time, coagulum firmness, curd …

Extract of artichoke (Cynara scolymus, L.) flowers have been investigated as a source of
enzymes to be used in cheese making as an alternative or in addition to calf rennet …

Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the
development and application of various light scattering techniques for measuring the …

The effects of high hydrostatic pressure on the constituents and coagulation ability and their
effect on cheese production of sheep milk have not been studied in detail. The objective of …

Effects of coagulation temperature and inoculum concentration on microstructure,
permeability and syneresis of cottage cheese gels were investigated. Relationships …

Heat treatment applied to milk induces denaturation of whey proteins, leading to a complex
mixture of whey protein and whey protein coated casein micelles. The present paper …

Milk for yogurt manufacture is subjected to high heat treatment to denature whey proteins.
Low milk pH values (≤ 6.5) at heating result in most denatured whey proteins becoming …

The main differences between the processing methods generally used for cottage cheese
manufacture are the coagulation temperature and starter concentration. The effects of these …