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Cottage cheese syneresis

Cutting of the gel into cubes, as in Cottage cheese, initiates syneresis which is enhanced by cooking and stirring, as in the manufacture of rennet-... [Pg.191]

Emmons, D. B., Price, W. V., and Swanson, A. M. (1959). Tests to measure syneresis and firmness of Cottage cheese coagulum, and their application in the curd-making process, J. Dairy Sci. 42, 866-869. [Pg.302]

See other pages where Cottage cheese syneresis is mentioned: [Pg.208] [Pg.642] [Pg.208] [Pg.781] [Pg.190] [Pg.191] [Pg.191] [Pg.318] [Pg.3485] [Pg.511]

See also in sourсe #XX -- [ Pg.190 , Pg.191 ]

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