A rheological approach to the study of concentrated milk clotting

Rheologica Acta

Volumn 40, Issue 2, 2001, Pages 154-161

  Curcio, S ^a   Gabriele, D ^a   Giordano, V ^a   Calabro V ^a   de Cindio, B ^a   Iorio, G ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Coagulation; Gel; Milk; Rheology

Indexed keywords

COAGULATION; FOOD; RHEOLOGY;

EID: 0035073322     PISSN: 00354511     EISSN: None     Source Type: Journal    
DOI: 10.1007/s003970000146     Document Type: Article

References (25)

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8. A comparison of on-line techniques for determination of curd setting time using cheese milks under different rates of coagulation
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13. The physical chemistry of curd making
14. Rennet coagulation properties of skim milk concentrated by ultrafiltration: Effects of heat treatment and pH adjustment
15. Can the gel point of a cross-linking polymer be detected by the G′-G″ crossover?
16. Analysis of linear viscoelasticity of a crosslinking polymer at the gel point
17. Effect of rennet concentration and method of coagulation on the texture of feta cheeses made from ultrafiltered bovine milk
18. Measurement procedure for concentration of active rennet in cheese