Concepedia

Improving Curd-Forming Properties of Homogenized Milk

R.B. Maxcy, Walter V. Price, D.M. Irvine

Journal of Dairy Science · 1955 · 22 citations · 6 references

DOIFull text

Open access

Concepts

Abstract

Homogenizing milk for cheese reduces fat losses in the whey

References

6

Condensed Milk and Milk Powder

American journal of public health · 1927 · 102 citations

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The Relation of Mastitis to Rennet Coagulability and Curd Strength of Milk

H.H. Sommer, Helene Matsen · Journal of Dairy Science · 1935 · 92 citations · Full text

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A Study of the Factors that Influence the Coagulation of Milk in the Alcohol Test

H.H. Sommer, T.H. Binney · Journal of Dairy Science · 1923 · 46 citations · Full text

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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 Infants

Reuben L. Hill · Journal of Dairy Science · 1923 · 34 citations · Full text

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Final Report of Committee on Methods of Determining the Curd Tension of Milk

C.J. Babcock, LEIGH CHAMBERS, C.C. Flora et al. · Journal of Dairy Science · 1941 · 28 citations · Full text

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