Figure 11.

Ultrasonic profiles, measured at 14.5 MHz, of the renneting process of milk at 30 °C. (A) Changes in the ultrasonic velocity during the first 60 min of the renneting of the milk samples. The slopes drawn mark each region of the process. The insert presents the whole time scale of the measurements. (B) The corresponding ultrasonic attenuation profile showing the effects of the process. The insert presents the whole time scale of the process. Reproduced with permission of Cambridge University Press from Dwyer et al. [113].