Investigating rennet coagulation properties of recombined highly concentrated

Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making Y. Lu, D. J. Mc. Mahon, A. H. Vollmer Journal of Dairy Science Volume 100 Issue 2 Pages 892 -900 (February 2017) DOI: 10. 3168/jds. 2016 -11648 Copyright © 2017 American Dairy Science Association Terms and Conditions

Figure 1 Journal of Dairy Science 2017 100892 -900 DOI: (10. 3168/jds. 2016 -11648) Copyright © 2017 American Dairy Science Association Terms and Conditions

Figure 2 Journal of Dairy Science 2017 100892 -900 DOI: (10. 3168/jds. 2016 -11648) Copyright © 2017 American Dairy Science Association Terms and Conditions

Figure 3 Journal of Dairy Science 2017 100892 -900 DOI: (10. 3168/jds. 2016 -11648) Copyright © 2017 American Dairy Science Association Terms and Conditions

Figure 4 Journal of Dairy Science 2017 100892 -900 DOI: (10. 3168/jds. 2016 -11648) Copyright © 2017 American Dairy Science Association Terms and Conditions

Figure 5 Journal of Dairy Science 2017 100892 -900 DOI: (10. 3168/jds. 2016 -11648) Copyright © 2017 American Dairy Science Association Terms and Conditions

Figure 6 Journal of Dairy Science 2017 100892 -900 DOI: (10. 3168/jds. 2016 -11648) Copyright © 2017 American Dairy Science Association Terms and Conditions

Figure 7 Journal of Dairy Science 2017 100892 -900 DOI: (10. 3168/jds. 2016 -11648) Copyright © 2017 American Dairy Science Association Terms and Conditions