Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique

Author:

Soltani M.,Saremnezhad S.,Faraji A.R.,Hayaloglu A.A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference85 articles.

1. Controlled transglutaminase treatment in Edam cheese-making;Aaltonen;International Dairy Journal,2014

2. Cheese varieties ripened in brine;Abd El-Salam,2004

3. Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese;Al-Otaibi;Journal of Dairy Research,2005

4. Effect of temperature and salt on the maturation of white-salted cheese;Al-Otaibi;International Journal of Dairy Technology,2004

5. Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature;Aydemir;Journal of Food Processing and Preservation,2018

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