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Rigidity modulus as a factor influencing the syneresis of renneted milk gels



Rigidity modulus as a factor influencing the syneresis of renneted milk gels



Journal of Dairy Research 44(3): 611-614



Results indicated that the syneresis of rennet gels obtained from both skim and whole milks is related, generally, to the rigidity modulus of the gel although anomalies occurred with gels of very high and very low gel strengths. In the case of whole milk, increases in gel rigidity tended to decrease the fat content of the whey. Comparisons of syneresis at equal times after renneting may display differences which are not apparent when the comparisons are made on gels cut at equal gel strengths.

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Accession: 000488689

Download citation: RISBibTeXText

DOI: 10.1017/s0022029900020586



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