Determination of the gel formation starting point in milk
- Authors: Osintsev AM1, Braginskiy VI1, Ostroumov LA1, Ivanenko OV1, Osintsev AM1, Braginsky VI1, Ostroumov LA1, Ivanenko OV1
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- Issue: No 3 (2004)
- Pages: 18-19
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322254
- ID: 322254
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Abstract
About the authors
A M Osintsev
V I Braginskiy
L A Ostroumov
O V Ivanenko
A M Osintsev
V I Braginsky
L A Ostroumov
O V Ivanenko
References
- Осинцев А.М., Брагинский В.И., Остроумов Л.А., Громов Е.С. Использование методов динамической реологии для исследования процесса коагуляции молока // Хранение и переработка сельхозсырья. 2002. № 9.
- Hori T. Objective measurements of the process of curd formation during rennet treatment of milks by the hot wire method // Journal of Food Science. 1985. V. 50. P. 911-917.
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