The Formation of Cheese Curd

Technology of Cheesemaking: Second Edition

Volumn , Issue , 2010, Pages 130-165

  Janhoj T ^a   Qvist, K B ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

Adding sodium chloride (NaCl) decreasing pH of milk; Calcium ions reduction of charge; Cheese curd basis of cheese; Essential part of cheesemaking milk conversion; Factors affecting aggregation rennet concentration, casein concentration, pH, temperature, ions; Formation cheese curd; Phase angle of gel virtually constant

Indexed keywords

EID: 84886062421     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444323740.ch4     Document Type: Chapter

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