288. A simplification of the Scott Blair-Coppen test for the pitching consistency of cheese curd
- 1 September 1941
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 12 (3) , 322-328
- https://doi.org/10.1017/s0022029900003605
Abstract
Scott Blair & Coppen(I) have described a test for the consistency of firm cheese curd during the process of scalding and at the pitching point. This test gives the cheese maker an objective physical measure of a property which he is used to assessing subjectively by handling the curd, and should ensure a more constant condition in the curd from vat to vat and from day to day.Keywords
This publication has 1 reference indexed in Scilit:
- 260. An objective measure of the consistency of cheese curd at the pitching pointJournal of Dairy Research, 1940