TERMIUM Plus®

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FORCE PRESURE [1 record]

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Alphabetical list of terms

Record 1 1985-09-17

English

Subject field(s)
  • Cheese and Dairy Products
CONT

For the cheesemaker, the most important problem is the measurement of rennet strength. ... Nearly all methods [of measuring rennet strength] are based on precipitation or viscosity measurements using an arbitrary end-point, e.g. setting or coagulation [or] the time required for a given amount of the enzyme to clot a given volume of milk (or substrate) under defined conditions.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie

Spanish

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