Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese-Reference-Cited by-同舟云学术

Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese

Published:2018-07 Issue:7 Volume:101 Page:5724-5737
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Lamichhane Prabin,Kelly Alan L.,Sheehan Jeremiah J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference61 articles.

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5. Formation and properties of the whey protein/κ-casein complexes in heated skim milk—A review;Donato;Dairy Sci. Technol.,2009

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