Milk curd self-segmentation in cheesemaking tank
The purpose of this work is to describe and study the previously unknown phenomenon of self-segmentation of a milk curd in an open-type cheesemaking tank. Based on the analysis of the kinetics of gel formation, it has been determined that self-segmentation of the gel begins near the gel point, devel...
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| Main Author: | |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2022-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/155 |
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