Protein in Cheese and Cheese Products: Structure-Function Relationships

Author:

Guinee Timothy P.

Publisher

Springer New York

Reference303 articles.

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3. Arnott DR, Morris HA, Combs WB (1957) Effect of certain chemical factors on the melting quality of process cheese. J Dairy Sci 40:957–963

4. Auty MAE, Fenelon MA, Guinee TP, Mullins C, Mulvihill DM (1999) Dynamic confocal scanning laser microscopy methods for studying milk protein gelation and cheese melting. Scanning 21:299–304

5. Baldwin KA, Baer RJ, Parsons JG, Seas SW, Spurgeon KR, Torrey GS (1986) Evaluation of yield and quality of Cheddar cheese manufactured from milk with added whey protein concentrate. J Dairy Sci 69:2543–2550

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