Reduction of Curd Tension of Milk by the Addition of Sodium Salts
Open Access
- 1 April 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (4), 289-294
- https://doi.org/10.3168/jds.s0022-0302(40)95525-4
Abstract
A method has been presented for producing milk with reduced curd tension by the addition of certain sodium salts. It is indicated that there is need for further nutritional study of the product before recommending adoption of the method by the industry.Keywords
This publication has 2 references indexed in Scilit:
- The Use of Sodium Metaphosphate for the Preparation of Soft-Curd MilkJournal of Dairy Science, 1940
- WHY SODIUM CITRATE PREVENTS CURDLING OF MILK BY RENNINArchives of Pediatrics & Adolescent Medicine, 1914