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Study of the Changes in Cheese Making Parameters of Skim Milk with Divalent Cations Addition
Javier Solorza-Feria
Centro de Desarrollo de Productos Bióticos (CEPROBI)
Research output
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Contribution to journal
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Article
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peer-review
2
Scopus citations
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Dive into the research topics of 'Study of the Changes in Cheese Making Parameters of Skim Milk with Divalent Cations Addition'. Together they form a unique fingerprint.
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Agriculture & Biology
cheesemaking
78%
skim milk
74%
soft cheeses
62%
cations
58%
minerals
33%
calcium
27%
total solids
24%
whey
23%
manufacturing
17%
ions
15%
milk
14%
sampling
7%
proteins
7%
Medicine & Life Sciences
Cheese
86%
Divalent Cations
81%
Milk
62%
Minerals
25%
Whey
19%
Whey Proteins
18%
Weights and Measures
16%
Cations
13%
Ions
11%
Calcium
9%
Proteins
4%
Chemistry
Monoatomic Dication
68%
Mineral
53%
Weight
35%
Calcium(0)
25%
Cation
19%
Protein
13%
Reaction Yield
13%
Ion
13%
Time
11%
Engineering & Materials Science
Milk
88%
Positive ions
82%
Minerals
26%
Calcium
14%
Ions
12%
Proteins
12%
Recovery
8%