Effect of Vacuum-Condensed or Ultrafiltered Milk on Pasteurized Process Cheese-Reference-Cited by-同舟云学术

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Effect of Vacuum-Condensed or Ultrafiltered Milk on Pasteurized Process Cheese

Published:2005-09 Issue:9 Volume:88 Page:3037-3043
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Acharya M.R.,Mistry V.V.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference24 articles.

1. Comparison of effect of vacuum condensed and ultrafiltered milk on Cheddar cheese making;Acharya;J. Dairy Sci.,2004

2. Preparation of melt-resistant Process cheese;Aizawa,1990

3. Official Methods of Analysis,2000

4. Processed Cheese Manufacture;Berger,1989

5. Processed cheese;Chambre,2000

Cited by 17 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. Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality;International Dairy Journal;2024-09

2. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments;Journal of Dairy Science;2024-01

3. Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review;International Journal of Dairy Technology;2023-09-11

4. Functional characteristics of process cheese product as affected by milk protein concentrate and micellar casein concentrate at different usage levels;International Dairy Journal;2022-05

5. Dairy ingredients in processed cheese and cheese spread;Processed Cheese Science and Technology;2022

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