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A study of factors contributing to gel formation and to syneresis of gels with particular reference to rennet casein systems : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology
(Massey University, 1969)
An "artificial milk" system, prepared under controlled conditions, was developed. This was used for the study of the initial phase of rennet action on casein which results in gel formation. It was also used for a study of ...