Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05631-w.pdf
Reference51 articles.
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2. Bansal V, Mishra SK (2020) Reduced-sodium cheeses: implications of reducing sodium chloride on cheese quality and safety. Compr Rev Food Sci Food Saf 19:733–758. https://doi.org/10.1111/1541-4337.12524
3. Batty D, Waite-Cusic JG, Meunier-Goddik L (2019) Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese. J Dairy Sci 102:164–176. https://doi.org/10.3168/jds.2018-14964
4. Brown LW, Price WV (1934) A study of the relationship between hydrogen ion concentration, titratable acidity, and quality of Cheddar cheese. J Dairy Sci 17:33–45
5. Cantor MD, van den Tempel T, Hansen TK, Ardö Y (2017) Blue cheese. In: McSweeney PLH, Fox PF, Cotter PD, Everett DW (eds), Cheese: chemistry, physics and microbiology, 4th edn, vol. 2. Elsevier Ltd., London, UK, pp. 929–954. https://doi.org/10.1016/B978-0-12-417012-4.00037-5
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