@inbook{82b65e2240164e30bd41574bedbd2439,
title = "Enzymatic Coagulation of Milk",
abstract = "The coagulation of milk (by proteolysis or acidification) is the key operation in cheesemaking. The enzymatic (rennet-induced) coagulation of milk can be divided into two phases: (1) hydrolysis of the micelle-stabilizing protein, κ-casein, (2) aggregation and...",
author = "Fox, \{Patrick F.\} and Guinee, \{Timothy P.\} and Cogan, \{Timothy M.\} and McSweeney, \{Paul L. H.\}",
year = "2017",
doi = "10.1007/978-1-4899-7681-9\_7",
language = "English",
series = "Fundamentals of Cheese Science",
pages = "185--229",
booktitle = "Fundamentals of Cheese Science",
}