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September 1, 1970Journal of Dairy ScienceOpen Access

Factors Influencing the Curd Tension of Rennet Coagulated Milk. Salt Balance

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Authors

JJJoseph J. JenMinistry of CultureUAU. S. AshworthUniversity of Arkansas at Little Rock

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Jen et al. (1970) studied this question.

synapsesocial.com/papers/6a9741ba2eb2f685bb89ab0chttps://doi.org/10.3168/jds.s0022-0302(70)86368-8
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Influence of Certain Salts, Whey Protein, and Heat Treatment Upon the pH and Rennet Curd Tension of Casein Sols1959 · 8 citations
  2. 2Factors Affecting Stability of Rennin1967 · 23 citations
  3. 3Titration of Calcium and Magnesium in Milk and Milk Fractions with Ethylenediamine Tetraacetate1953 · 61 citations
  4. 4Comparison of Rennet Curd Tension with Undenatured Whey Protein as a Measure of Heat Treatment1970 · 6 citations