THE KINETICS OF MILK COAGULATION .4. THE KINETICS OF THE GEL-FIRMING PROCESS

被引：20

作者：

CARLSON, A

HILL, CG

OLSON, NF

机构：

[1] UNIV WISCONSIN, DEPT CHEM ENGN, MADISON, WI 53706 USA

[2] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA

来源：

BIOTECHNOLOGY AND BIOENGINEERING | 1987年 / 29卷 / 05期

关键词：

D O I：

10.1002/bit.260290510

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：612 / 624

页数：13

共 43 条

[1]

ALLEMAN D, 1916, LANDWIRT SCHAFLICHES, V30, P355

[2]

Bird RB., 1977, DYNAMICS POLYM LIQUI

[3] PHYSICAL CHANGES IN MILK CAUSED BY THE ACTION OF RENNET .1. DESCRIPTION OF APPARATUS FOR MEASURING RIGIDITY MODULI AND INTERNAL VISCOSITIES, TESTS OF RELIABILITY AND SOME OBSERVATIONS ON SYNERESIS [J].

BLAIR, GWS ;

BURNETT, J .

JOURNAL OF DAIRY RESEARCH, 1958, 25 (02) :297-303

[4] ON THE CREEP, RECOVERY, RELAXATION AND ELASTIC MEMORY OF SOME RENNETED MILK GELS [J].

BLAIR, GWS ;

BURNETT, J .

BRITISH JOURNAL OF APPLIED PHYSICS, 1959, 10 (01) :15-20

[5]

BLAIR GWS, 1938, J DAIRY RES, V9, P347

[6]

BLAIR GWS, 1971, RHEOL ACTA, V10, P316

[7]

BUDNY J, 1970, DAIRY SCI ABSTR, V33, P18

[8]

BURGESS K J, 1978, Irish Journal of Food Science and Technology, V2, P129

[9] INFLUENCE OF CURD FIRMNESS AT CUTTING ON CHEDDAR CHEESE YIELD AND RECOVERY OF MILK CONSTITUENTS [J].

BYNUM, DG ;

OLSON, NF .

JOURNAL OF DAIRY SCIENCE, 1982, 65 (12) :2281-2290

[10]

BYNUM DG, 1980, THESIS U WISCONSIN M

← 1 2 3 4 5 →