Rigidity modulus as a factor influencing the syneresis of renneted milk gels
- 1 October 1977
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 44 (3) , 611-614
- https://doi.org/10.1017/s0022029900020586
Abstract
The influence of rigidity of syneresis of milk gels and how certain chemical factors affect the drainage of whey when measurements are made on gels that are of equal rigidity were investigated.This publication has 3 references indexed in Scilit:
- Factors Affecting Syneresis of Renneted Milk GelsJournal of Dairy Science, 1972
- Tests to Measure Syneresis and Firmness of Cottage Cheese Coagulum, and Their Application in the Curd-Making ProcessJournal of Dairy Science, 1959
- Physical changes in milk caused by the action of rennet: IV. Effects of varying rennet concentration and temperature.Journal of Dairy Research, 1959