Article contents
288. A simplification of the Scott Blair-Coppen test for the pitching consistency of cheese curd
Published online by Cambridge University Press: 01 June 2009
Extract
Scott Blair & Coppen(I) have described a test for the consistency of firm cheese curd during the process of scalding and at the pitching point. This test gives the cheese maker an objective physical measure of a property which he is used to assessing subjectively by handling the curd, and should ensure a more constant condition in the curd from vat to vat and from day to day.
- Type
- Original Articles
- Information
- Copyright
- Copyright © Proprietors of Journal of Dairy Research 1941
References
REFERENCE
- 3
- Cited by