Acid- and Acid/Heat Coagulated Cheese-Reference-Cited by-同舟云学术

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Acid- and Acid/Heat Coagulated Cheese

Published:2022 Issue: Volume: Page:6-14
ISSN:
Container-title:Encyclopedia of Dairy Sciences
language:
Short-container-title:

Author:

Lucey John A.

Publisher

Elsevier

Reference12 articles.

1. Characterization of the rheological, textural and sensory properties of samples of commercial US cream cheese that had different fat contents;Brighenti;J. Dairy Sci.,2008

2. Cheeses made by direct acidification;Chandan,1991

3. Acid- and acid/rennet-curd cheeses. Part B: cottage cheese;Farkye,2004

4. Quark, quark-like products and concentrated yogurts;Farkye,2017

5. Fundamentals of Cheese Science;Fox,2000

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study;Foods;2024-01-25

2. Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics;International Journal of Dairy Technology;2024-01

3. Assessment of Rheological and Sensory Attributes of Queso Blanco Cheese Coated with Aloe Vera Gel;IOP Conference Series: Earth and Environmental Science;2023-12-01

4. Development of Ricotta cheese spread by using basket centrifuge;Indian Journal of Dairy Science;2023

5. Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation;Fermentation;2022-12-14

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