A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese-Reference-Cited by-同舟云学术

A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese

Published:2014-06 Issue: Volume:23 Page:94-106
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Cilliers Frans Pieter,Gouws Pieter Andries,Koutchma Tatiana,Engelbrecht Yolanda,Adriaanse Craig,Swart Pieter

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference73 articles.

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4. Sensory evaluation of fluid milk and cream products;Bodyfelt,1988

5. Microbiological aspects of pasteurised milk;Burton;Bulletin of the International Dairy Federation,1986

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