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Effects of composite [beta]- and [kappa]-casein genotypes on milk coagulation, quality, and yield traits in Italian Holstein cows.
The milk coagulation test showed all the isolates have the ability to coagulate milk at 36 h of incubation at a temperature of 37[degrees]C.
This cheese is fresh, without any maturation and obtained only through milk coagulation by lactic acid, curds, and other appropriate coagulant enzymes, supplemented or not with particular lactic bacteria, also presenting a short shelf life.
Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation, Czech Journal of Food Science, 20(6), 237-244.