Concepedia

Moisture Expulsion

Moisture Expulsion is a cheese-making process-level mechanism, within the broader category of dairy solid-liquid separation techniques, defined by the controlled removal of whey from curd matrices under applied mechanical pressure during cheese pressing.

2

Publications

63

Citations

7

Authors

2

Institutions

Publications per year

2017–2026

0

Parents

Publications

2

1–2 of 2

Authors

7

  1. RC
    Ramaswamy C. Anantheswaran

    Pennsylvania State University, United States

    1 publications · 43 citations

    1

    h-index

  2. RM
    Roger Meder

    Commonwealth Scientific and Industrial Research Organisation, Australia

    1 publications · 20 citations

    1

    h-index

  3. GR
    Gregory R. Ziegler

    Pennsylvania State University, United States

    1 publications · 43 citations

    1

    h-index

  4. PT
    Paul T. Callaghan

    Massey University, New Zealand

    1 publications · 20 citations

    1

    h-index

  5. VG
    Vishnu Ghosh

    Pennsylvania State University, United States

    1 publications · 43 citations

    1

    h-index

1–5 of 7

Institutions

2

  1. Pennsylvania State University

    State College, United States

    1 h-index

    3 publications

    129 citations

  2. University of Würzburg

    Würzburg, Germany

    1 h-index

    1 publications

    20 citations

1–2 of 2

Venues

  1. Journal of Food Engineering

    1 publications · 43 citations

    1

    h-index

  2. Holzforschung

    1 publications · 20 citations

    1

    h-index

1–2