Skip to main navigation
Skip to search
Skip to main content
The Instituto Politécnico Nacional (IPN) Research Portal
Help & FAQ
English
Español
Home
Profiles
Research units
Projects
Research output
Datasets
Prizes
Activities
Courses
Press/Media
Search by expertise, name or affiliation
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
:
Contribution to journal
›
Article
›
peer-review
2
Scopus citations
Overview
Fingerprint
Fingerprint
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.
Sort by
Weight
Alphabetically
Agriculture & Biology
calcium
27%
cations
58%
cheesemaking
78%
ions
15%
manufacturing
17%
milk
14%
minerals
33%
proteins
7%
sampling
7%
skim milk
74%
soft cheeses
62%
total solids
24%
whey
23%
Medicine & Life Sciences
Calcium
9%
Cations
13%
Cheese
86%
Divalent Cations
81%
Ions
11%
Milk
62%
Minerals
25%
Proteins
4%
Weights and Measures
16%
Whey
19%
Whey Proteins
18%
Chemistry
Calcium(0)
25%
Cation
19%
Ion
13%
Mineral
53%
Monoatomic Dication
68%
Protein
13%
Reaction Yield
13%
Time
11%
Weight
35%
Engineering & Materials Science
Calcium
14%
Ions
12%
Milk
88%
Minerals
26%
Positive ions
82%
Proteins
12%
Recovery
8%