Optimizing processing conditions for milk coagulation using the hot wire method and response surface methodology

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1097-1102

  Sbodio, O A ^a   Tercero, E J ^a   Coutaz, R ^a   Martinez, E ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Cheese milk; Rennet coagulation; Response surface; Technological properties

Indexed keywords

EID: 0036263113     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09459.x     Document Type: Article

References (30)

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5. Effects of reducing rennet and adding calcium chloride on the manufacture and curing of cheddar cheese
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12. Effects of pH and temperature on the secondary phase of milk clotting by rennet
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15. Evaluation of Formagraph for composing rennet solutions
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20. Effect of curd healing time on stirred curd cheese yield
21. 2 addition, temperature, and enzyme concentration on milk coagulation properties
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23. Some factors affecting the post clotting development of coagulum strength in renneted milk
24. Methods for the determination of firmness of milk coagulum
25. Diffuse reflectance profiles of eight milk clotting enzyme preparations
26. Long-hold Cheddar cheese