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288. A simplification of the Scott Blair-Coppen test for the pitching consistency of cheese curd

Published online by Cambridge University Press:  01 June 2009

G. W. Scott Blair  and
M. F. Scott Blair
G. W. Scott Blair
Affiliation:
National Institute for Research in Dairying, University of Reading
M. F. Scott Blair
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Scott Blair & Coppen(I) have described a test for the consistency of firm cheese curd during the process of scalding and at the pitching point. This test gives the cheese maker an objective physical measure of a property which he is used to assessing subjectively by handling the curd, and should ensure a more constant condition in the curd from vat to vat and from day to day.

Type
Original Articles
Information
Journal of Dairy Research , Volume 12 , Issue 3 , September 1941 , pp. 322 - 328
Copyright
Copyright © Proprietors of Journal of Dairy Research 1941

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References

REFERENCE

(1)Scott Blair, G. W. & Coppen, F. M. V. (1940, 1941). J. Dairy Res. 11, 187; 12, 44.CrossRefGoogle Scholar