Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria

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Titel:: Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Warncke, Malou; Keienburg, Sonja; Kulozik, Ulrich
Zeitschriftentitel:: Foods
Jahr:: 2021
Band / Volume:: 10
Heft / Issue:: 7
Seitenangaben Beitrag:: 1606
Volltext / DOI:: doi:10.3390/foods10071606
Verlag / Institution:: MDPI AG
E-ISSN:: 2304-8158
Publikationsdatum:: 11.07.2021
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