Skip to main content

Publication

The influence of k-casein variant on micelle size, rennet gel microstructure and on Cheddar cheesemaking properties
Walsh, CD; Guinee, TP; O'Kennedy, BT; Reville, W; Harrington, D; Murphy, J; FitzGerald, RJ
(1998)
The influence of k-casein variant on micelle size, rennet gel microstructure and on Cheddar cheesemaking properties in International Dairy Journal