Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield-Reference-Cited by-同舟云学术

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Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield

Published:1994-10 Issue:10 Volume:77 Page:2870-2879
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Lemay Anne,Paquin Paul,Lacroix Christophe

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference34 articles.

1. Science du Lait. Principe des Techniques Laitieres;Alais,1984

2. Official Methods of Analysis,1990

3. Infrared milk analysis. Challenges for the future;Barbano;J. Dairy Sci.,1989

4. Cheddar cheese yields in New York;Barbano;J. Dairy Sci.,1984

5. Effect of homogenization on colour of milk and cream;Bilinska;Rocz. Inst. Prezemyslu Mleczar.,1981

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