Factors Influencing the Curd Tension of Rennet Coagulated Milk. Salt Balance
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference12 articles.
1. The effect of pH and concentration soluble calcium on rennet curd tension;Ashworth;J. Dairy Sci.,1960
2. Turbidimetric behavior of casein fractions after treatment with rennet;Ashworth;J. Dairy Sci.,1968
3. A comparison of rennet curd tension and undenatured whey protein as a measure of heat treatment;Ashworth;J. Dairy Sci.,1970
4. Cherry-Burrell Corp. 1955. Curd tension meter. Bull. IP 5132 M.
5. Relationships of heat treatment, solids-not-fat, and calcium chloride to the curd tension of skimmilk;Dill;J. Dairy Sci.,1959
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