Dynamic Viscoelastic Property of String Cheese Curd.
نویسندگان
چکیده
منابع مشابه
Effect of Draw pH on the Development of Curd Structure During the Manufacture of Mozzarella Cheese
The impact of varying the pH of whey at whey drainage (5.9, 6.15 or 6.4) on the development of curd structure during the manufacture of Mozzarella cheese was investigated using scanning electron microscopy. Dramatic changes in curd structure were apparent with stage of manufacture , in particular the stretching step which aligned the protein fibers. Of additional interest is the effect of draw ...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1991
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.65.1331