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RHEOLOGICAL ANALYSIS OF CURD FORMATION
Author(s) -
DOUILLARD R.
Publication year - 1973
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1973.tb00661.x
Subject(s) - rheology , limiting , rigidity (electromagnetism) , materials science , modulus , kinetic energy , mathematics , thermodynamics , composite material , physics , engineering , mechanical engineering , classical mechanics
The kinetic evolution of the rheological properties of milk curd can be interpreted as first order reactions. The standard explanation of Scott Blair and Burnett is still valid but leads to a different limiting value of the rigidity modulus.