Syneresis of submerged single curd grains and curd rheology-Reference-Cited by-同舟云学术

Syneresis of submerged single curd grains and curd rheology

Published:2000-01 Issue:7 Volume:10 Page:489-496
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Unger Grundelius Andrea,Lodaite Kristina,Östergren Karin,Paulsson Marie,Dejmek Petr

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference24 articles.

1. Influence of chromatographically pure bovine chymosin and pepsin A on cheese curd syneresis;Andersson;Journal of Dairy Research,1990

2. Beeby, R. (1959). A method for following the syneresis of the rennet coagulum in milk. The Australian Journal of Dairy Technology, April–June, 77–79.

3. Fox, P.H. (1987). Cheese: Chemistry, physics and microbiology. General aspects. vol. 1. London: Elsevier Applied Science.

4. Lawrence, A. J. (1959). Syneresis of rennet curd. Part 1—effect of time and temperature. The Australian Journal of Dairy Technology, October–December, 166–169.

5. Lawrence, A. J., Hill, R. D. (1974). A method for measuring the syneresis of cheese-curd. Proceeding of the 19th International Dairy Congress 1E (pp. 204–205).

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