Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions-Reference-Cited by-同舟云学术

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Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Published:2019-02 Issue: Volume:242 Page:94-105
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sharma Khanal Bal Kumari,Budiman Chrysanthea,Hodson Mark P.,Plan Manuel R.R.,Prakash Sangeeta,Bhandari Bhesh,Bansal Nidhi

Funder

Australia Awards, Endeavour Postgraduate Scholarship

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Proteinases in normal bovine milk and their action on caseins;Andrews;J. Dairy Res.,1983

2. Official Methods of Analysis;AOAC,2005

3. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;J. Dairy Res.,2001

4. Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions;Ayala-Bribiesca;J. Dairy Sci.,2017

5. Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese;Bansal;Int. Dairy J.,2009

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