Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-011-0033-6.pdf
Reference32 articles.
1. Australian Standards AS 2300.1.6 (1989) Methods of chemical and physical testing in the dairying industry—determination of pH Australian Standards
2. Dalgleish DG (1983) Coagulation of renneted bovin casein micelles-dependence on temperature, calcium-ion concentration and ionic strength. J Dairy Res 50:331–340
3. Esteves CLC, Lucey JA, Hyslop DB, Pires EMV (2003) Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin. Int Dairy J 13:877
4. Euston SR, Piska I, Wium H, Qvist KB (2002) Controlling the structure and rheological properties of model cheese systems. Aust J Dairy Technol 57:145–152
5. Everett DW (2007) Microstructure of natural cheese. In: Tamime AY (ed) Structure of dairy products. Blackwell, London, pp 170–201
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