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Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
(MDPI, BASEL, 2020)
Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation ...