Acidity and Age of Natural Cheese as Factors Affecting the Body of Pasteurized Process Cheese Spread-Reference-Cited by-同舟云学术

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Acidity and Age of Natural Cheese as Factors Affecting the Body of Pasteurized Process Cheese Spread

Published:1958-08 Issue:8 Volume:41 Page:1005-1016
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Olson N.F.,Vakaleris D.G.,Price W.V.,Knight S.G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference21 articles.

1. Right Way to Make Processed Cheese;Barker;Food Inds.,1941

2. Practical Suggestions on the Manufacture of Process Cheese;Barker;Natl. Butter Cheese J.,1947

3. A Study of the Relationships Between Hydrogen Ion Concentration, Titratable Acidity, and Quality in Cheddar Cheese;Brown;J. Dairy Sci.,1934

4. The Determination of Moisture in Process American Cheese and Process Cheese Food;Cook;Assoc. Offic. Agr. Chemists’ J.,1953

5. Manufacture of Loaf Cheese;Davel;New York Prod. Rev. and American Creamery,1928

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1. Technological aspects of processed cheese: Properties and structure;Processed Cheese Science and Technology;2022

2. Pasteurized Processed Cheese Products;Encyclopedia of Dairy Sciences;2022

3. A review on technological parameters and recent advances in the fortification of processed cheese;Trends in Food Science & Technology;2018-11

4. Pasteurized Processed and Imitation Cheese Products;Cheese;2017

5. Manufacturing Practices of Processed Cheese;Processed Cheese and Analogues;2011-05-25

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