The physico-chemical changes that take place during the coagulation of milk by the enzyme rennin are not fully understood. Aside from such factors as calcium ion concentration, temperature, and pH, the peculiar constitution of casein is also believed to play a major role in the coagulation process.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.113012 |
| Date | January 1961 |
| Creators | Cayen, Mitchell N. |
| Contributors | Baker, B. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science. (Department of Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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