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Physicochemical study of milk. II. Coagulation of milk and its components. (B) Coagulation of milk with rennet

Lait, 28: 277, 365-400
Physicochemical study of milk. II. Coagulation of milk and its components. (B) Coagulation of milk with rennet
The phenomenon of rennet coagulation is again examined in great detail. The various well known effects of temperature, dilution of milk or rennet, and character of the milk, are illustrated by data supplied by the author. Returning again to the coagulation of milk by reagents, the author concludes that zones of stability alternate with labile zones, the controlling factor being pH.

Accession: 013790182

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