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Publications by Henri Goudédranche

Rennet Coagulation of Skim Milk and Curd Drainage: Effect of pH, Casein Concentration, Ionic Strength and Heat Treatment

English

Impact of Broken Cells of Lactococci or Propionibacteria on the Ripening of Saint-Paulin UF-cheeses: Extent of Proteolysis and GC-MS Profiles

English

Related publications

Effects of pH, Calcium and Unheated Casein Micelle on Physical Properties of High-Temperature Heated Milk Rennet Curd.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Influence of Protein Concentration and Coagulation Temperature on Rennet-Induced Gelation Characteristics and Curd Microstructure

Journal of Dairy Science

English

The Process of Milk Coagulation by Rennet

Biochemical Society Transactions

English

Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

Journal of Chemistry

English

The Action of Rennet and of Heat on Milk

Biochemical Journal

English

Distribution of Spiked Drugs Between Milk Fat, Skim Milk, Whey, Curd, and Milk Protein Fractions: Expansion of Partitioning Models

English

Effect of Ionic Strength on the Association of Αs1-Casein

Agricultural and Biological Chemistry

English

Milk Protein Fractions Strongly Affect the Patterns of Coagulation, Curd Firming, and Syneresis

Journal of Dairy Science

English

Effect of pH and Ionic Strength on Bovine M-Calpain and Calpastatin Activity.

Journal of Animal Science

English