The Use of Sodium Metaphosphate for the Preparation of Soft-Curd Milk
- 1 January 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (1) , 19-35
- https://doi.org/10.3168/jds.s0022-0302(40)95488-1
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Soft Curd Character Induced in Milk by Intense Sonic VibrationJournal of Dairy Science, 1936
- The Determination of Curd Tension by the Use of Hydrochloric Acid-Pepsin CoagulantJournal of Dairy Science, 1935
- Sodium Metaphosphate in Mechanical DishwashingIndustrial & Engineering Chemistry, 1934
- Influence of Homogenization on the Curd Tension of MilkJournal of Dairy Science, 1934
- Readjustment of Salts in Milk by Base Exchange TreatmentIndustrial & Engineering Chemistry, 1933
- 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 InfantsJournal of Dairy Science, 1923