Abstract
Summary 1.Homogenization at pressures of 500, 1,000, or 2,000 pounds reduced the curd tension of milk approximately 25, 46, and 53 per cent respectively. 2.Single-stage and two-stage homogenizers were equally effective in reducing the curd tension of milk. 3.The higher the curd tension of the original milk, the greater was the percentage reduction after homogenization. 4.Homogenization might be used to further lower the curd tension of soft curd milk or to make soft curd milk out of milk of medium curd tension (30 and 60 grams), or reduce high curd tension milk to medium curd tension.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
