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The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels

EngineeringBiotechnologyBiochemical EngineeringFood MicrobiologyRheologyFood EngineeringMicrobiologyFood ProcessingLight Scatter PropertiesBacterial FermentationInoculum ConcentrationFood TechnologyFood SafetyHealth Sciences