Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese-Reference-Cited by-同舟云学术

Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese

Published:2023-05 Issue: Volume:140 Page:105595
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Giménez Paula^ORCID,Peralta Guillermo H.,Batistela Mara E.,George Guillermo A.,Ale Elisa C.,Quintero Juan Pablo,Hynes Erica R.,Bergamini Carina V.

Funder

Universidad Nacional del Litoral

National Agency for the Promotion of Research Technological Development and Innovation

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

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4. Maribo cheese manufactured with concentrated milk: Characteristics, maturation and yield;Brito;International Journal of Dairy Technology,2000

5. Cheese | Non-starter lactic acid bacteria;Broadbent,2011

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4. Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese;International Dairy Journal;2023-05