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An Objective Technique for Measuring Curd Tension

Authors: A.F. Hehir


A quick and simple objective technique has been devised for measuring the curd tensions in laboratory scale batches of cheese coagulum. The technique involves only standard laboratory equipment, and can be used to measure the tensions in up to forty tests per hour. Good agreement has been found between and tension measurements and subjective assessments of curd firmness.

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