Physical Properties of Rennet-Induced Skim Milk Gels
The aim of this work was to predict the effect of technological parameters on the physical processes of cheesemaking. To this end we developed and modified techniques with which to measure the physical properties of the curd, such as its permeability and its rheological properties. The effects of different factors, such as pH, temperature, the concentration of casein, the geometry of the curd, app