The Significance of Lipolysis in the Curd Tension and Rennet Coagulation of Milk. I. The Role of Fat Globule Adsorption “Membrane.” II. The Effect of the Addition of Certain Fat Acids to Milk
Open Access
- 1 August 1941
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 24 (8) , 667-677
- https://doi.org/10.3168/jds.s0022-0302(41)95447-4
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Effect of the Properties of the Fat and of the Fat Globule Surface on Lipolytic Activity in MilkJournal of Dairy Science, 1940
- Physical and Chemical Properties of the Fat Globule Adsorption “Membrane.” II. Nature and Origin of Surface Active Materials Involved in Curd Tension Reduction and Prevention of Rennet Clot of Cow's Milk by “membranes” from Natural and Synthetic CreamsJournal of Dairy Science, 1940
- Study of Physical and Chemical Properties of the Adsorption “Membrane” around the Fat Globules in Cream. I. the Effect of the Adsorption “Membrane” of Synthetic Creams on Curd Tension of Cow's MilkJournal of Dairy Science, 1939
- Studies of Lipase Action. II. The Activation of Milk Lipase by Temperature ChangesJournal of Dairy Science, 1939
- Studies of Lipase Action. I. Lipase Action in Normal MilkJournal of Dairy Science, 1939
- Effect of Shaking on the Lipolysis of Cow's MilkJournal of Dairy Science, 1938
- The curdling of milk. A study of the curdling enzymeRecueil des Travaux Chimiques des Pays-Bas, 1937
- The Effect of the Adsorption “Membrane” around the Fat Globules on the Curd Tension of Cow's MilkJournal of Dairy Science, 1936
- Rancissement du lait par l'homogénéisationLe Lait, 1931