Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties

Author:

Fox Patrick F.,Guinee Timothy P.,Cogan Timothy M.,McSweeney Paul L. H.

Publisher

Springer US

Reference93 articles.

1. Aneja RP, Mathur BN, Chandan RC et al (2002) Heat acid coagulated products. In: Technology of Indian Milk Products. Dairy India Yearbook. A Dairy India Publication, New Delhi, pp 133–142

2. Anifantakis EM, Moatsou G (2006) Feta and other Balkan cheeses. In: Tamime AY (ed) Brined Cheeses. Blackwell, Oxford, pp 43–76

3. Brooker BE (1986) Electron microscopy of normal and defective Cottage cheese. J Soc Dairy Technol 39:85–88

4. Brulė G, Lenoir J, Remeuf F (2000) The casein micelle and milk coagulation. In: Eck A, Gillis J (eds) Cheesemaking: From Science to Quality Assurance, 2nd edn. Lavoisier, Paris, pp 7–40

5. Bryant CM, McClements DJ (1998) Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends Food Sci Technol 9:143–151

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