Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality-Reference-Cited by-同舟云学术

Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality

Published:2017-12 Issue: Volume:75 Page:30-40
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

McCarthy Catherine M.,Wilkinson Martin G.,Guinee Timothy P.

Funder

Department of Agriculture, Fisheries and Food

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference53 articles.

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3. Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese;Børsting;Dairy Science and Technology,2012

4. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese;Costa;Journal of Dairy Science,2010

5. Effect of various levels of rennet addition on characteristics of Cheddar cheese made from ultrafiltered milk;Creamer;New Zealand Journal of Dairy Science and Technology,1987

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