Pressing Pressure

Pressing Pressure is a quantitative metric within cheese manufacturing processes that specifies the magnitude of mechanical force applied per unit area during curd consolidation to influence moisture expulsion, texture development, and final cheese structure.

94

Publications

3.3K

Citations

326

Authors

141

Institutions

Publications per year

2017–2026

29

Authors

326

  1. KX
    Kenong Xia

    The University of Melbourne, Australia

    2 publications · 75 citations

    2

    h-index

  2. EA
    Eduard Arzt

    Max Planck Society, Germany

    2 publications · 448 citations

    2

    h-index

  3. JS
    Ján Sedliačik

    Technická univerzita vo Zvolene, Slovakia

    2 publications · 97 citations

    2

    h-index

  4. MF
    Michael F. Ashby

    University of Cambridge, United Kingdom

    2 publications · 448 citations

    2

    h-index

  5. KE
    K. E. Easterling

    Luleå University of Technology, Sweden

    2 publications · 448 citations

    2

    h-index

1–5 of 326

Venues

  1. Journal of Materials Processing Technology

    5 publications · 133 citations

    5

    h-index

  2. Materials & Design (1980-2015)

    5 publications · 208 citations

    5

    h-index

  3. Materials Science and Engineering A

    4 publications · 165 citations

    4

    h-index

  4. BioResources

    3 publications · 47 citations

    3

    h-index

  5. Journal of Food Engineering

    3 publications · 236 citations

    3

    h-index

1–5