Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 2 compositional, physicochemical, microbiological and organoleptic properties of cheese-Reference-Cited by-同舟云学术

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Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 2 compositional, physicochemical, microbiological and organoleptic properties of cheese

Published:1995-01 Issue:3 Volume:52 Page:235-247
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Voutsinas L.P,Katsiari M.C,Pappas C.P,Mallatou H

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference54 articles.

1. Domiati and feta type cheeses;Abd El-Salam,1987

2. The determination of lactose in cheese;Acton;Aust. J. Dairy Technol.,1977

3. Effect of freezing on quality of concentrated skim-milk;Alekseeva,1973

4. Teleme cheese from deep-frozen curd;Alichanidis;J. Dairy Sci.,1981

Cited by 12 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. The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese;Animals;2021-09-19

2. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese;Journal of Dairy Science;2020-09

3. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese;Critical Reviews in Food Science and Nutrition;2020-07-25

4. Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration;International Dairy Journal;2020-02

5. Cheeses From Ewe and Goat Milk;Cheese;2017

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