A dual-acidification process for the manufacture of direct-acidified Cottage cheese-Reference-Cited by-同舟云学术

A dual-acidification process for the manufacture of direct-acidified Cottage cheese

Published:2013-06 Issue: Volume: Page:n/a-n/a
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Makhal Subarna¹,Kanawjia Suresh K¹,Giri Apurba¹

Affiliation:

1. Cheese and Fermented Foods Lab., Dairy Technology Division; National Dairy Research Institute; Karnal; Haryana; 132001; India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference38 articles.

1. ADSA 2004 Cottage cheese score card, 2003 Rules 16 Dunlap Avenue Savoy, IL 61874, USA Committee on Dairy Product Evaluation, American Dairy Science Association

2. Electron microscopic comparison and microstructure of Cottage cheese coagulated with and without microbial rennet;Bishop;Cultured Dairy Products Journal,1983

3. Pre-acidification of skim milk and effect on curd forming properties of two cultures;Boddicker;Journal of Dairy Science,1967

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