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April 1, 1973Journal of Texture Studies

Rheological Analysis of Curd Formation

Roger Douillard

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Abstract

The kinetic evolution of the rheological properties of milk curd can be interpreted as first order reactions. The standard explanation of Scott Blair and Burnett is still valid but leads to a different limiting value of the rigidity modulus.

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Roger Douillard (1973) studied this question.

synapsesocial.com/papers/6a9921b9d0831dc1d8f0dd79 https://doi.org/10.1111/j.1745-4603.1973.tb00661.x

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