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Effect of pH, calcium concentration and temperature on the evolution of the refractometric signal produced during rennet coagulation of milk

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Journal of Dairy Research 55 (1) 81 (1988)
DOI: 10.1017/S0022029900025875
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A kinetic model of the clotting of casein by rennet

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Journal of Dairy Research 38 (2) 115 (1971)
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Journal of Texture Studies 3 (4) 415 (1972)
DOI: 10.1111/j.1745-4603.1972.tb00643.x
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Assessment of two instruments for continuous measurement of the curd-firming of renneted milk

Richard J. Marshall, David S. Hatfield and Margaret L. Green
Journal of Dairy Research 49 (1) 127 (1982)
DOI: 10.1017/S0022029900022202
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Characterisation of a milk-clotting extract from Balanites aegyptiaca fruit pulp

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International Dairy Journal 34 (1) 25 (2014)
DOI: 10.1016/j.idairyj.2013.06.013
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The effects of variations in pH, of the removal of calcium and of the addition of sulphur-bond inhibitors on the rate of setting of renneted milk

W. Tuszyński, J. Burnett and G. W. Scott Blair
Journal of Dairy Research 35 (1) 71 (1968)
DOI: 10.1017/S002202990001880X
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Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate

Journal of Food Science 60 (6) 1344 (1995)
DOI: 10.1111/j.1365-2621.1995.tb04588.x
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Anwendungsmöglichkeiten physikalisch-chemischer Meßmethoden bei technologischen Prozessen in der Milchindustrie 2. Mitt. Thrombelastographische Untersuchungen über das Gerinnungsverhalten eingelabter Milch

D. Glöckl, H. Konrad and I. Schmohl
Food / Nahrung 19 (4) 349 (1975)
DOI: 10.1002/food.19750190407
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Über Einflüsse auf die Größenverteilung von Partikeln in Milch nach Labzusatz

Klaus Guthy and Friedrich Kiermeier
Zeitschrift für Lebensmittel-Untersuchung und -Forschung 145 (5) 273 (1971)
DOI: 10.1007/BF01637727
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