Characterising ripening in UF-cheese-Reference-Cited by-同舟云学术

Characterising ripening in UF-cheese

Published:1993-01 Issue:4-6 Volume:3 Page:329-342
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Bech Anne-Marie

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference18 articles.

1. Activation of plasmin with urokinase in ultrafiltered milk for cheese manufacture;Bastian;J. Dairy Sci.,1991

2. Mozzarella and Cheddar cheese manufacture by ultrafiltration principles;Covacevich;J. Dairy Sci.,1978

3. Effect of various levels of rennet addition on characteristics of Cheddar cheese made from ultrafiltered milk;Creamer;N.Z. J. Dairy Sci. Technol.,1987

4. Comparison of proteolysis in a low-fat, semi-hard type of cheese manufactured by standard and by ultrafiltration techniques;de Koning;Neth. Milk Dairy J.,1981

5. Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese;Green;J. Dairy Res.,1981

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