Concepedia

Curd Moisture Content

Curd Moisture Content is a physicochemical property that quantifies the mass fraction of water retained within the protein matrix of curd following coagulation and draining processes in cheese manufacturing, distinguishing it from other moisture-related metrics by its specificity to the curd phase prior to pressing and aging.

54

Publications

1.6K

Citations

160

Authors

57

Institutions

Publications per year

2017–2026

7

Parents

Publications

54

Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)

Kaoru Kohyama, Yoh Sano, Etsushiro Doi · Journal of Agricultural and Food Chemistry · 1995 · 235 citations

, , +11

The physical chemistry of curd making.

P. Walstra, T. van Vliet · Socio-Environmental Systems Modeling · 1986 · 88 citations · Full text

, , +9

Texture and microstructure of soybean curd (tofu) as affected by different coagulants

J. M. de Man, L. de Man, Sravani Gupta · Digital Commons - USU (Utah State University) · 1986 · 59 citations · Full text

, , +13

Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology

Colette C. Fagan, M. Castillo, F. A. Payne et al. · Journal of Dairy Science · 2007 · 55 citations · Full text

, , +17

Influence of elevated somatic cell count on casein distribution and cheese-making

Ali E. Ali, Anthony T. Andrews, G. C. Cheeseman · Journal of Dairy Research · 1980 · 54 citations

, , +16

1–5 of 54

Authors

160

  1. MC
    M. Castillo

    Universitat Autònoma de Barcelona, Spain

    5 publications · 170 citations

    5

    h-index

  2. FA
    F. A. Payne

    University of Kentucky, United States

    5 publications · 170 citations

    5

    h-index

  3. CP
    Colm P. O’Donnell

    University College Dublin, Ireland

    5 publications · 170 citations

    5

    h-index

  4. DO
    D.J. O’Callaghan

    Teagasc - The Irish Agriculture and Food Development Authority, Ireland

    5 publications · 170 citations

    5

    h-index

  5. CC
    Colette C. Fagan

    University College Dublin, Ireland

    3 publications · 125 citations

    3

    h-index

1–5 of 160

Institutions

57

  1. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    6 h-index

    21 publications

    615 citations

  2. University College Dublin

    Dublin, Ireland

    4 h-index

    18 publications

    621 citations

  3. Utah State University

    Logan, United States

    2 h-index

    5 publications

    111 citations

  4. University College Cork

    Cork, Ireland

    2 h-index

    3 publications

    41 citations

  5. University of Kentucky

    Lexington, United States

    2 h-index

    8 publications

    334 citations

  6. University of Padua

    Padua, Italy

    2 h-index

    3 publications

    64 citations

  7. The University of Melbourne

    Melbourne, Australia

    2 h-index

    4 publications

    116 citations

  8. McGill University

    Montreal, Canada

    2 h-index

    4 publications

    152 citations

1–8 of 57

Venues

  1. Journal of Dairy Science

    JDS · 17 publications · 391 citations

    13

    h-index

  2. Journal of Dairy Research

    6 publications · 195 citations

    6

    h-index

  3. Food Research International

    3 publications · 84 citations

    3

    h-index

  4. Journal of Food Science

    JFS · 3 publications · 47 citations

    3

    h-index

  5. Journal of Agricultural and Food Chemistry

    2 publications · 283 citations

    2

    h-index

1–5