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Journal of Dairy Science Vol. 23 No. 4 289-294
© 1940 by American Dairy Science Association ®
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Reduction of Curd Tension of Milk by the Addition of Sodium Salts

P. H. Tracy and W. J. Corbett

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

A method has been presented for producing milk with reduced curd tension by the addition of certain sodium salts. It is indicated that there is need for further nutritional study of the product before recommending adoption of the method by the industry.






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Copyright © 1940 by the American Dairy Science Association ®.