Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates

Author:

Lauzin A.,Dussault-Chouinard I.,Britten M.,Pouliot Y.ORCID

Funder

Natural Sciences and Engineering Research Council of Canada

Novalait Inc.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference51 articles.

1. Influence of storage of milk on casein distribution between the micellar and soluble phases and its relationship to cheese-making parameters;Ali;Journal of Dairy Research,1980

2. Mineral salts and their effect on milk functionality;Augustin;Australian Journal of Dairy Technology,2000

3. Effect of sodium chloride and pH on the rennet coagulation and gel firmness;Awad;LWT – Food Science and Technology,2007

4. Whole milk reverse osmosis retentates for Cheddar cheese manufacture: Cheese composition and yield;Barbano;Journal of Dairy Science,1984

5. Whole milk reverse osmosis retentates for Cheddar cheese manufacture: Chemical changes during aging;Barbano;Journal of Dairy Science,1985

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