Improvement of the quality of low-fat cheese using a two-step strategy-Reference-Cited by-同舟云学术

Improvement of the quality of low-fat cheese using a two-step strategy

Published:2013-12 Issue:2 Volume:33 Page:153-162
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Skeie S.,Alseth G.M.,Østlie H.,Abrahamsen R.K.,Johansen A.G.,Øyaas J.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference35 articles.

1. Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese;Antonsson;Journal of Dairy Research,2002

2. The technology of low-fat cheese manufacture;Banks;International Journal of Dairy Technology,2004

3. Recent advances in cheese microbiology;Beresford;International Dairy Journal,2001

4. Nutritional and technological aspects of milk fat globule membrane material;Dewettinck;International Dairy Journal,2008

5. The compositional, textural and maturation characteristics of reduced-fat cheddar made from milk containing added Dairy-Lo (TM);Fenelon;Milchwissenschaft-Milk Science International,1997

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