Concepedia

A comparison of on-line techniques for determination of curd setting time using cheesemilks under different rates of coagulation

D.J. O’Callaghan, Colm P. O’Donnell, F. A. Payne

Journal of Food Engineering · 1999 · 35 citations · 11 references

DOI

Concepts

References

11

Viscoelastic Properties of Coagulating Milk

L. Bohlin, Per‐Olof Hegg, Helena Ljusberg‐Wahren · Journal of Dairy Science · 1984 · 90 citations · Full text

, , +14

Rheological properties of casein gels

T. van Vilet, S.P.F.M. Roefs, P. Zoon et al. · Journal of Dairy Research · 1989 · 88 citations

, , +15

Objective Measurements of the Process of Curd Formation during Rennet Treatment of Milks by the Hot Wire Method

Tomoshige Hori · Journal of Food Science · 1985 · 74 citations

, , +14

Rheological properties of rennet induced skim milk gels 2. the effect of temperature

P. Zoon, T. van Vliet, P. Walstra · Socio-Environmental Systems Modeling · 1988 · 70 citations · Full text

, , +8

Predicting Optimal Cutting Time of Coagulating Milk Using Diffuse Reflectance

F. A. Payne, C.L. Hicks, Pao‐Sheng Shen · Journal of Dairy Science · 1993 · 66 citations · Full text

, , +12