milk coagulation

Now we look briefly at milk physics to help understand how milk coagulation works.

Milk coagulation did not show actual curd formation, and had a pH of 4.4.

Effect of cow breed on milk coagulation properties.

Milk coagulation by rennet during cheese making requires an optimum balance among ionic calcium and both soluble insoluble calcium phosphate salts.

Low temperature powder is required to ensure that excessive denaturation of whey proteins in the powder will not impair milk coagulation and/or cause texture defects in the cheese.

The previous name probably refers to the fact that in ancient times the town was the site of production of the caccavo, a sort of big pot or pots used by farmers for milk coagulation, that still remains present in the coat of arms of the municipality.