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A mathematical description of the coagulation of milk with rennet, when measuring with the formagraph



A mathematical description of the coagulation of milk with rennet, when measuring with the formagraph



XXI International Dairy Congress Vol 1, Book 2: 238-239



Of 3 non-linear models fitted to 16 different formagrams, in which the distance between the curve branches is a measure of coagulum firmness, the preferred model was that of Scott Blair Effects of temp., protein concn., water, acidification, rennet concn. and salts were established by analysing >200 formagrams.

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