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April 1, 1970Journal of Dairy ScienceOpen Access

Comparison of Rennet Curd Tension with Undenatured Whey Protein as a Measure of Heat Treatment

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Authors

UAU. S. AshworthUniversity of Arkansas at Little RockJNJoseph Nebe

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Ashworth et al. (1970) studied this question.

synapsesocial.com/papers/6a964f8a33d7b00ae7bb71f1https://doi.org/10.3168/jds.s0022-0302(70)86221-x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

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  4. 4The Preparation and Effect of Heat Treatment on the Whey Proteins of Milk1945 · 33 citations
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