Matches in SemOpenAlex for { <https://semopenalex.org/work/W2613506744> ?p ?o ?g. }
Showing items 1 to 58 of
58
with 100 items per page.
- W2613506744 endingPage "1115" @default.
- W2613506744 startingPage "1111" @default.
- W2613506744 abstract "Several cheeses are made worldwide by acid-coagulation of highly heated milk. Popular acid/heat coagulated cheeses include Paneer, Queso Blanco, and Ricotta. These cheeses are typically made from whole milk, skim milk, cream, whey, or combinations thereof. To effect coagulation, dilute food grade organic, mineral acid, or fermented whey is added to the hot milk, which has been previously heated to least 85°C for 30 min. The coagulated curd is separated from the whey and molded. Acid–coagulated cheeses made from highly heated milk have pH > 5.2. They have high yields due to coprecipitation of caseins and whey proteins and generally do not melt and flow when heated." @default.
- W2613506744 created "2017-05-19" @default.
- W2613506744 creator A5064609873 @default.
- W2613506744 date "2017-01-01" @default.
- W2613506744 modified "2023-10-10" @default.
- W2613506744 title "Acid-Heat Coagulated Cheeses" @default.
- W2613506744 cites W1969597130 @default.
- W2613506744 cites W1983589295 @default.
- W2613506744 cites W1992380857 @default.
- W2613506744 cites W1995969144 @default.
- W2613506744 cites W1998364653 @default.
- W2613506744 cites W2021322714 @default.
- W2613506744 cites W2060486393 @default.
- W2613506744 cites W2064907806 @default.
- W2613506744 cites W2079006795 @default.
- W2613506744 cites W2092886890 @default.
- W2613506744 doi "https://doi.org/10.1016/b978-0-12-417012-4.00044-2" @default.
- W2613506744 hasPublicationYear "2017" @default.
- W2613506744 type Work @default.
- W2613506744 sameAs 2613506744 @default.
- W2613506744 citedByCount "2" @default.
- W2613506744 countsByYear W26135067442019 @default.
- W2613506744 countsByYear W26135067442021 @default.
- W2613506744 crossrefType "book-chapter" @default.
- W2613506744 hasAuthorship W2613506744A5064609873 @default.
- W2613506744 hasConcept C118552586 @default.
- W2613506744 hasConcept C15744967 @default.
- W2613506744 hasConcept C185592680 @default.
- W2613506744 hasConcept C189977493 @default.
- W2613506744 hasConcept C2777897731 @default.
- W2613506744 hasConcept C2778382381 @default.
- W2613506744 hasConcept C31903555 @default.
- W2613506744 hasConceptScore W2613506744C118552586 @default.
- W2613506744 hasConceptScore W2613506744C15744967 @default.
- W2613506744 hasConceptScore W2613506744C185592680 @default.
- W2613506744 hasConceptScore W2613506744C189977493 @default.
- W2613506744 hasConceptScore W2613506744C2777897731 @default.
- W2613506744 hasConceptScore W2613506744C2778382381 @default.
- W2613506744 hasConceptScore W2613506744C31903555 @default.
- W2613506744 hasLocation W26135067441 @default.
- W2613506744 hasOpenAccess W2613506744 @default.
- W2613506744 hasPrimaryLocation W26135067441 @default.
- W2613506744 hasRelatedWork W2158631477 @default.
- W2613506744 hasRelatedWork W2182000301 @default.
- W2613506744 hasRelatedWork W2291454970 @default.
- W2613506744 hasRelatedWork W2305030950 @default.
- W2613506744 hasRelatedWork W2376429772 @default.
- W2613506744 hasRelatedWork W2550323689 @default.
- W2613506744 hasRelatedWork W3092066373 @default.
- W2613506744 hasRelatedWork W3113723725 @default.
- W2613506744 hasRelatedWork W3169352887 @default.
- W2613506744 hasRelatedWork W4313014464 @default.
- W2613506744 isParatext "false" @default.
- W2613506744 isRetracted "false" @default.
- W2613506744 magId "2613506744" @default.
- W2613506744 workType "book-chapter" @default.