Gross Composition of Milk and Cheddar Cheese Yields in Some Quebec Cheese Factories-Reference-Cited by-同舟云学术

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Gross Composition of Milk and Cheddar Cheese Yields in Some Quebec Cheese Factories

Published:1987-12 Issue:5 Volume:20 Page:372-377
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Ng-Kwai-Hang K.F.,Moxley J.E.,Marziali A.S.

Publisher

Elsevier BV

Subject

General Computer Science

Reference16 articles.

1. New procedure for the routine determination of the various non-casein proteins of milk;Aschaffenburg;XV Int. Dairy Congr.,1959

2. AOAC. Official Methods of Analysis,1980

3. Cheese yield-composition does matter;Banks;Dairy Ind. Int.,1981

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

5. Seasonal changes in the physical properties of milk for cheesemaking;Chapman;Dairy Ind.,1972

Cited by 9 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. Statistical Data Validation Methods for Large Cheese Plant Database;Journal of Dairy Science;2002-09

2. Regional and seasonal variations of nitrogen fractions in commingled milk;International Dairy Journal;1996-10

3. The influence of the casein:fat ratio in sheep's milk on the chemical composition and sensory properties of nabulsi cheese;International Journal of Dairy Technology;1995-08

4. Effects of protein and fat levels in milk on cheese and whey compositions;Food Research International;1992-01

5. Effects of protein and fat levels in milk on Cheddar cheese yield;Food Research International;1992-01

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