The Effect of Manufacturing Variables on the Mineral Content of Cottage Cheese-Reference-Cited by-同舟云学术

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The Effect of Manufacturing Variables on the Mineral Content of Cottage Cheese

Published:1976-01 Issue:1 Volume:59 Page:41-44
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Wong N.P.,LaCroix D.E.,Mattingly W.A.,Vestal J.H.,Alford J.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference4 articles.

1. Phosphates as food ingredients;Ellinger,1972

2. Major mineral elements in dairy products;Feeley;J. Amer. Diet. Ass.,1972

3. The colorimetric determination of phosphorus;Fiske;J. Biol. Chem.,1925

4. Noznick, P. P., and R. H. Bundus. 1967. Cheese made by high temperature treatment of milk. U. S. Patent 3,316,098.

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1. Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate;Food Science & Nutrition;2023-05-15

2. Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt–free process cheese products applications;Journal of Dairy Science;2023-05

3. Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate;Journal of Dairy Science;2023-01

4. Formation, Structural Properties, and Rheology of Acid-Coagulated Milk Gels;Cheese;2017

5. Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest;Le Lait;2005-12-22

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