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Tension of Curd for Selected Lactic Cultures

Department of Dairying, Tennessee Agricultural Experiment Station, Knoxville

ABSTRACT

Increases in titratable acidity and tension of curd were determined simultaneously during incubation of fast, slow, and soft commercial lactic cultures. By comparing ratios of increases in tension of the curd with increases in titratable acidity, differences were found that were not readily noticeable if only the increases in titratable acidity were compared. The typical soft characteristic was due to some inherent property of the culture rather than to rate of or total acid production.