Pressing Time

Pressing Time is a temporal parameter in cheese manufacturing that denotes the duration during which mechanical pressure is applied to curds to facilitate whey expulsion and promote proper curd cohesion within the cheese-making process.

102

Publications

3K

Citations

372

Authors

138

Institutions

Publications per year

2017–2026

37

Authors

372

  1. KU
    Kenji Umemura

    Kyoto University, Japan

    5 publications · 169 citations

    5

    h-index

  2. ZZ
    Zhongyuan Zhao

    Nanjing Forestry University, China

    3 publications · 123 citations

    3

    h-index

  3. JS
    Ján Sedliačik

    Technická univerzita vo Zvolene, Slovakia

    3 publications · 111 citations

    3

    h-index

  4. JH
    Jian Huang

    Oregon State University, United States

    3 publications · 46 citations

    3

    h-index

  5. PB
    P. Borysiuk

    Warsaw University of Life Sciences, Poland

    3 publications · 50 citations

    3

    h-index

1–5 of 372

Venues

  1. BioResources

    11 publications · 254 citations

    10

    h-index

  2. Polymers

    7 publications · 286 citations

    7

    h-index

  3. Holzforschung

    5 publications · 116 citations

    5

    h-index

  4. 3

    h-index

  5. Journal of Adhesion Science and Technology

    3 publications · 161 citations

    3

    h-index

1–5