Invited review: Crystals in cheese: More than a curiosity
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference93 articles.
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2. Cheese pH, protein concentration, and formation of calcium lactate crystals;Agarwal;J. Dairy Sci.,2006
3. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation;Agarwal;J. Dairy Sci.,2008
4. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese;Agarwal;J. Dairy Sci.,2006
5. Curing of Cheddar cheese, with especial reference to cold-curing;Babcock,1901
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Cheese Crystals;Encyclopedia of Dairy Sciences;2022
2. Quality and testing of processed cheese: defects, QA, and QC;Processed Cheese Science and Technology;2022
3. Thermal degradation of calcium lactate pentahydrate using TGA/FTIR/MS: thermal kinetic and thermodynamics studies;Indian Chemical Engineer;2021-12-22
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