Effect of Various Cutting and Stirring Conditions on Curd Particle Size and Losses of Fat to the Whey during Cheddar Cheese Manufacture in Ost Vats
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Cited by 27 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. Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review;International Journal of Dairy Technology;2023-04-27
2. Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach;Journal of Dairy Science;2021-01
3. Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review;Trends in Food Science & Technology;2019-09
4. Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions;Journal of Dairy Science;2019-09
5. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk;Food and Bioproducts Processing;2019-07
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