Abstract
The ADSA (the American Dairy Science Association) method has been widely adopted for the estimation of the curd tension of milk and milk products. On the other hand, the modified ADSA method has been developed obtaining the accurate findings for the curd tension of soft curd milk.
In the present report, a comparative study between the ADSA method and its modified method were undertaken to estimate the curd tension of medium curd milk. In some cases the values of curd tension estimated by the ADSA method were higher than those estimated by its modified one, whereas reverse results were obtained in other cases. On the estimation of the curd tension of medium curd milk, the modified method was statistically better than the ADSA one; a similar tendency has been observed in soft curd milk.
