Cheese | Gel Firmness and Its Measurement
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Publisher
Elsevier
Reference9 articles.
1. Objective measurements of the process of curd formation during rennet treatment of milks by the hot wire method;Hori;Journal of Food Science,1985
2. Assessment of two instruments for continuous measurement of the curd-firming of renneted milk;Marshall;Journal of Dairy Research,1982
3. Evaluation of Formagraph for comparing rennet solutions;McMahon;Journal of Dairy Science,1982
4. Evaluation of hot wire and optical sensors for on-line monitoring of curd firmness during milk coagulation;O’Callaghan;Irish Journal of Agricultural & Food Research,2001
5. A comparison of on-line techniques for determination of curd setting time using cheesemilks under different rates of coagulation;O’Callaghan;Journal of Food Engineering,1999
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. In-line estimation of the elastic module of milk gels with variation of temperature protein concentration;International Journal of Food Science & Technology;2018-09-19
2. Enzymatic Coagulation of Milk;Fundamentals of Cheese Science;2016-08-23
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