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A new continuous method for measuring the rigidity of milk gels

A new continuous method for measuring the rigidity of milk gels

Lait 62(617/618/619/620): 511-520

An Instron 1122 Universal Testing Machine has been adapted for curd tension studies of milk gels. Curd strength was measured by means of a 5 mm diam. metallic sphere which oscillated vertically at 0.0083 Hz through a small amplitude (5 mm) at 4 cm below the surface of the milk. After addition of the coagulant, the changes in gel strength were automatically recorded on a graph.

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Accession: 001038724

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