id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-72659	Lucey, J. A.; Gorry, C.; Fox, P. F.	Rennet coagulation properties of heated milk	1993	9	.pdf	application/pdf	4123	240	61	Van Hooydonk et al. (1987) found that acidifi- cation of heated milk to pH values > 5.5, followed immediately by neutralization, had little effect on therenneting properties of heated milks but storage of milk samples for 24 h at pH 5.5 before neutral- ization improved rennet coagulability. Acidification to pH values < 6.2 or addition of low concentrations of CaCh greatly improved the rennet coagulation properties of heated milk.	cache/afs-72659.pdf	txt/afs-72659.txt