Effects of protein and fat levels in milk on Cheddar cheese yield-Reference-Cited by-同舟云学术

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Effects of protein and fat levels in milk on Cheddar cheese yield

Published:1992-01 Issue:6 Volume:25 Page:437-444
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lou Y.,Ng-Kwai-Hang K.F.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Standard Methods for the Examination of Dairy Products;American Public Health Association,1978

2. Official Methods of Analysis;Association of Official Analytical Chemists,1980

3. A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milk;Banks;J. Soc. Dairy Technol.,1984

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

5. Influence of milk somatic cell count and milk age on cheese yield;Barbano;J. Dairy Sci.,1991

Cited by 4 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. Enzymatic Gelation of Milk, Curd Draining and Cheese Yields;Milk and Dairy Products;2024-08-16

2. Effect of commercial grape extracts on the cheese-making properties of milk;Journal of Dairy Science;2015-03

3. Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions;Asian-Australasian Journal of Animal Sciences;2002-01-01

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

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