Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese
Author:
Affiliation:
1. Food and Drug Department, University of Parma, Parma, Italy
2. Department of Food Science, Aarhus University, Skejby, Denmark
3. iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
Funder
iFOOD Center
Aarhus University
MIUR
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1798348
Reference203 articles.
1. Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period
2. Teleme Cheese from Deep-Frozen Curd
3. Effect of fermentation-produced camel chymosin on quality of Crescenza cheese
4. Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage
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