Relationship of Curing Temperatures to Quality of American Cheddar Cheese-Reference-Cited by-同舟云学术

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Relationship of Curing Temperatures to Quality of American Cheddar Cheese

Published:1941-02 Issue:2 Volume:24 Page:169-177
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Wilson H.L.,Hall S.A.,Johnson W.T.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference7 articles.

1. Influence of temperature on the ripening of cheese;Babcock;Wis. Agr. Exp. Sta. Ann. Rpt.,1897

2. Smith, George A. The influence of the temperature of curing upon the commercial quality of cheese. Geneva, N. Y., Exp. Sta. Bull. No. 184. 1900.

3. Curing of cheddar cheese, with especial reference to cold-curing;Babcock;Wis. Agr. Exp. Sta. Bull.,1902

4. Experiments in curing cheese at different temperatures;Tan Slyke;N. Y. State Agr. Exp. Sta. Bull.,1903

5. The cold curing of cheese;Babcock;U. S. Dept. Agr., Bur. Anim. Indus. Bull.,1903

Cited by 9 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. A 100-Year Review: Cheese production and quality;Journal of Dairy Science;2017-12

2. Acceleration of flavour formation during cheese ripening;Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference;1995

3. The role of lactic acid bacteria in accelerated cheese ripening;FEMS Microbiology Reviews;1993-09

4. Milk and Milk Products;Basic Food Chemistry;1983

5. Factors Affecting Flavor Development in Cheddar Cheese Slurries;Journal of Dairy Science;1970-05

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