The Determination of Curd Tension by the Use of Hydrochloric Acid-Pepsin Coagulant

Publisher Website

1 April 1935

journal article
Published by American Dairy Science Association in Journal of Dairy Science

Vol. 18 (4) , 259-265
https://doi.org/10.3168/jds.s0022-0302(35)93142-3

Abstract

No abstract available

Keywords

This publication has 2 references indexed in Scilit:

A Test for Determining the Character of the Curd from Cows’ Milk and Its Application to the Study of Curd Variance as an Index to the Food Value of Milk for Infants
Journal of Dairy Science, 1923
Regarding the Action of Lime Salts on Caseine and on Milk
The Journal of Physiology, 1890