Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of s-:-caseins

Paul Mcsweeney; J. A 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 s-:-caseins

Paul Mcsweeney
, J. A O’Mahony
, J. A Lucey

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

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

Cite this

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title = "Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of s-:-caseins",

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

year = "2008",

language = "English (Ireland)",

journal = "Milchwissenschaft – Milk Science International",

issn = "0026-3788",

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TY - JOUR

T1 - Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of s-:-caseins

AU - Mcsweeney, Paul

AU - O’Mahony, J. A

AU - Lucey, J. A

PY - 2008

Y1 - 2008

M3 - Article

SN - 0026-3788

JO - Milchwissenschaft – Milk Science International

JF - Milchwissenschaft – Milk Science International

ER -