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Assessment of rennet curd with the Gelograph

Assessment of rennet curd with the Gelograph

Scienza e Tecnica Lattiero Casearia 37(6): 473-480

Gelograph equipment (Gel-Instrument AG, Switzerland) was used in laboratory and cheese factory tests to assess coagulation time and curd firmness in renneted milk and during Grana cheesemaking. The equipment uses small oscillations of the test probe, giving an induced voltage that is affected by the change in milk or curd structure and can be recorded graphically.

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Accession: 001533147

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