Residual amount of water in a draining curd of camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strength of milk
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | Le Lait |
| Author | Daviau, Célina, Pierre, Alice, Famelart, Marie-Hélène, Goudédranche, Henri, Jacob, Daniel, Garnier, Maurice, Maubois, Jean-Louis |
| Maintainer | CCSD |
| Last Updated | May 8, 2026, 13:54 (UTC) |
| Created | May 8, 2026, 13:54 (UTC) |
| Identifier | hal-00895451 |
| Language | en |
| Rights | https://about.hal.science/hal-authorisation-v1/ |
| creator | Daviau, Célina |
| date | 2000-05-08T00:00:00 |
| harvest_object_id | bedcd17a-f408-4265-80c2-a14d543ab8ff |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2023-10-19T00:00:00 |
| relation | info:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2000103 |
| set_spec | type:ART |