DESUERADO DE COAGULOS DE LECHE FORMADOS POR ENZIMA COAGULANTE Y GLUCONO-δ-LACTONA
DRAINING RATE OF MILK GELS FORMED BY COMBINATION OF RENNET AND GLUCONO-δ-LACTONE
DESUERADO DE COAGULOS DE LEITE FORMADOS POR ENZIMA COAGULANTE E GLUCONO-δ-LACTONA

BIBLIOGRAFÍA

• Brule , G. and Lenoir , J. 1990 . “ La coagulación de la leche ” . Edited by: André , Eck . 3 – 20 . Barcelona : Ediciones Omega .
   Google Scholar
• Gacula , M. C. and Singh , J. 1984 . Edited by: Hawthorn , B. S. and Stewart , J. 214 – 272 . New York : Academic Press . Response surface designs and analysis. Statistical Methods in Food and Consumers Research. In: Food Science and Technology Schweigert,! (Eds.), p
   Google Scholar
• Holter , H. 1932 . Uber die Labwirkung. . Biochemical Zeitschr , 255 : 160 – 188 .
   Google Scholar
• Hori , T. 1985 . Objective measurements of the process of curd formation during rennet treatment of milks by hot wire method. . Journal of Food Science , 50 : 911 – 917 .
   Web of Science ®Google Scholar
• Kopelman , I. J. and Cogan , U. 1976 . Determination of clotting power of milk clotting enzymes. . Journal of Dairy Science , 59 ( 2 ) : 196 – 199 .
   Google Scholar
• Lablee , J. 1990 . Los errores de las técnicas de coagulación, y de desuerado Edited by: Eck , Andree . 175 – 185 . Barcelona : El Queso. Ediciones Omega .
   Google Scholar
• Lucey , J. A. and Singh , H. 1997 . Formation and physical properties of acid milk gel: a review. . Food Research International , 30 : 529 – 542 .
   Web of Science ®Google Scholar
• Lucey , J. A. , Munro , P. A. and Singh , H. 1998 . Whey separation in acid skim milk gels made with glucono-δ-lactone: Effects of heat treatment and gelation temperature. . Journal of Texture studies , 29 : 413 – 426 .
   Web of Science ®Google Scholar
• Lucey , J. A. , Tamehana , M. , Singh , H. and Munro , P. 2000 . Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone. . Journal of Dairy Research , 67 : 415 – 427 .
   PubMed Web of Science ®Google Scholar
• Lucey , J. A. , Tamehana , M. , Singh , H. and Munro , P. 2001 . Effect of heat treatment on the physical properties of milk gels made with both rennet and acid. . International Dairy Journal , 11 : 559 – 565 .
   Web of Science ®Google Scholar
• Marshall , R. 1982 . An improved method for measurement of syneresis of curd formed by rennet action on milk. . Journal of Dairy Research , 49 : 329 – 336 .
   Google Scholar
• Nöel , Y. , Durier , C. , Lehembre , N. and Kobilinsky , A. 1991 . Etude multifactorielle de la coagulation mixta du lait analysée par viscoelasticimétrie. . Le Lait , 71 : 15 – 39 .
   Google Scholar
• Okigbo , L. M. , Richardson , G. H. and Ernstrom , C. A. 1985 . Interaction of Calcium, pH, temperature and Chymosin during milk coagulation. . Journal of Dairy Science , 68 : 3135 – 3142 .
   Google Scholar
• Roefs , S. P. F. M. , van Vliet , T. , van der Bijgaart , H. J. C. M. , de Groot-Mostert , A. E. A. and Walstra , P. 1990 . Structure of casein gel made by combined acidification and rennet action. . Netherlands Milk and Dairy Journal , 44 : 159 – 188 .
   Google Scholar
• Sbodio , O. A. , Tercero , E. J. , Coutaz , V. R. , Luna , J. A. and Martinez , E. 1997 . Simultaneous interaction of pH, CaCl2 addition, temperature and enzyme concentration on milk coagulation properties. . Food Science and Technology International , 3 : 291 – 298 .
   Google Scholar
• Sbodio , O. A. , Tercero , E. J. , Coutaz , R. and Martinez , E. 2002 . Optimizing processing conditions for milk coagulation using the hot wire method and response surface methodology. . Journal of Food Science , 67 ( 3 ) : 1097 – 1102 .
   Google Scholar
• Van Dijk , H. K. and Walstra , P. 1986 . Syneresis of curd. 2. One-dimensional syneresis of rennet curd in constant conditions. . Netherlands Milk Dairy Journal , 40 : 3 – 30 .
   Google Scholar
• Walstra , P. and van Vliet , T. 1986 . The physical chemistry of curd making. . Netherlands Milk Dairy Journal , 40 : 241 – 259 .
   Google Scholar
• Walstra , P. , Van Dijk , H. K. and Geurtz , T. J. 1987 . “ The syneresis of curd ” . In Cheese: Chemistry, physics and microbiology Edited by: Fox , P. Vol. 1 , 135 – 177 . London : Elsevier .
   Google Scholar
• Weber , F. 1976 . Thèse doct. ès Sciences, Université de Caen. , 316
   Google Scholar
• Weber , F. 1990 . El desuerado del coágulo Edited by: Eck , Andree . 21 – 33 . Barcelona : El Queso. Ediciones Omega .
   Google Scholar
• Zoon , P. , van Vliet , T. and Walstra , P. 1988a . Rheological properties of rennet-induced skim milk gel. 1. Introduction. . Netherlands Milk and Dairy Journal , 42 : 249 – 269 .
   Google Scholar
• Zoon , P. , van Vliet , T. and Walstra , P. 1988b . Rheological properties of rennet-induced skim milk gels. 2. The effect of temperature. . Netherlands Milk and Dairy Journal , 42 : 271 – 294 .
   Google Scholar
• Zoon , P. , van Vliet. , T. and Walstra , P. 1989 . Rheological properties of rennet-induced skim milk gel. 4. The effect of pH and NaCl. . Netherlands Milk and Dairy Journal , 43 : 17 – 34 .
   Google Scholar