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Development of coagulum firmness in renneted milk - a two-phase process

Published online by Cambridge University Press:  01 June 2009

John E. Storry  and
Graeme D. Ford
John E. Storry
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Graeme D. Ford
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
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Abstract

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Type
Short Communications
Information
Journal of Dairy Research , Volume 49 , Issue 2 , May 1982 , pp. 343 - 346
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

REFERENCES

Dalgleish, D. G. 1981 Effect of milk concentration on the nature of curd formed during renneting – a theoretical discussion. Journal of Dairy Research 48 65–69Google Scholar
Steinsholt, K. 1973 The use of an Instron Universal Testing Instrument in studying the rigidity of milk during coagulation by rennin. Milchwissenschaft 28 94–97Google Scholar
Thomasow, J. & Voss, E. 1977 Methods for the determination of the firmness of milk coagulum. Bulletin, International Dairy Federation (Document 99) 1–7Google Scholar