Estimation of coagulation time in cheese manufacture using an ultrasonic pulse-echo technique
Author:
Funder
University Ibn Zohr
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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3. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation and syneresis of milk gels;Arango;J. Dairy Sci.,2013
4. Predicting coagulation and syneresis parameters of milk gels when inulin is added as fat substitute using infrared light backscatter;Arango;J. Food Eng.,2015
5. Ultrasonic attenuation measurements for estimating milk coagulation time;Ay;Trans. ASAE,1994
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