Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of alpha(s1)-: beta-casein

Paul Mcsweeney; Jillian O'Mahony; J. A. Lucey

Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of alpha(s1)-: beta-casein

Paul Mcsweeney
, Jillian O'Mahony
, J. A. Lucey

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Journal	Milchwissenschaft – Milk Science International
Publication status	Published - 2008

Cite this

@article{7131f2ff95b544a3a5449be347e82e47,

title = "Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of alpha(s1)-: beta-casein",

author = "Paul Mcsweeney and Jillian O'Mahony and Lucey, \{J. A.\}",

year = "2008",

language = "English (Ireland)",

journal = "Milchwissenschaft – Milk Science International",

}

TY - JOUR

T1 - Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of alpha(s1)-: beta-casein

AU - Mcsweeney, Paul

AU - O'Mahony, Jillian

AU - Lucey, J. A.

PY - 2008

Y1 - 2008

M3 - Article

JO - Milchwissenschaft – Milk Science International

JF - Milchwissenschaft – Milk Science International

ER -