Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk-Reference-Cited by-同舟云学术

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Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk

Published:2019-07 Issue: Volume:116 Page:160-169
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Aldalur Ane,Ong Lydia,Bustamante María Ángeles,Gras Sally L.,Barron Luis Javier R.

Funder

University of the Basque Country

Basque Government

Australian Research Council (ARC) Industrial Transformation Research Program (ITRP)

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference40 articles.

1. Characterization of curd grain size and shape by two-dimensional image analysis during the cheesemaking process in artisanal sheep dairies;Aldalur;J. Dairy Sci.,2019

2. Fat in raw milk, Babcock method, Method Nº 989.04;AOAC,2005

3. Cheese yield;Banks,2007

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

5. Observations on the microscopic crystalline inclusions in Cheddar cheese;Brooker;J. Dairy Res.,1975

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