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Control & determination of the curd-setting during cheesemaking



Control & determination of the curd-setting during cheesemaking



Bulletin of the International Dairy Federation (225): 2-10



Procedures for standardization of renneting processes and for determination of optimum curd-cutting time are reviewed. Effects of rennet concn., calcium chloride, pH, renneting temp. and milk protein concn. on rennetability of milk are discussed. A practical method of standardizing cheese milk is by calcium chloride addition with standard rennet concn., using a multi-channel formagraph in the laboratory.

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Accession: 001554266

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