Effects of Phosphate and Citrate on Gelation Properties of Casein Micelles in Renneted Ultra-High Temperature (UHT) Sterilized Concentrated Milk
McMahon, D.J., P.A. Savello, R.J. Brown and M. Kalab. 1991. Effects of phosphate and citrate on gelation properties of casein micelles in renneted ultra-high temperature (UHT) sterilized concentrated milk. Food Structure 10 (1):27-36.