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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Document type:: Zeitschriftenaufsatz
Author(s):: Warncke, Malou; Keienburg, Sonja; Kulozik, Ulrich
Title:: 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
Journal title:: Foods
Year:: 2021
Journal volume:: 10
Journal issue:: 7
Pages contribution:: 1606
Fulltext / DOI:: doi:10.3390/foods10071606
Publisher:: MDPI AG
E-ISSN:: 2304-8158
Date of publication:: 11.07.2021
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