RHEOLOGICAL ANALYSIS OF CURD FORMATION
- 1 April 1973
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 4 (1) , 158-165
- https://doi.org/10.1111/j.1745-4603.1973.tb00661.x
Abstract
The kinetic evolution of the rheological properties of milk curd can be interpreted as first order reactions. The standard explanation of Scott Blair and Burnett is still valid but leads to a different limiting value of the rigidity modulus.Keywords
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