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Difficulties in measuring the syneresis of goat milk rennet curd by dilution of an added tracer



Difficulties in measuring the syneresis of goat milk rennet curd by dilution of an added tracer



Journal of Dairy Research 52(1): 209-212



Syneresis of rennet curd from goats' milk was measured by the method of Zviedrans & Graham modified by not adjusting the pH of milk to 6.5 and taking larger, 4 ml samples of whey.

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Accession: 001336457

Download citation: RISBibTeXText

DOI: 10.1017/s0022029900024031



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