Influence of manufacturing conditions on thermo-physical properties of ripened experimental Emmental-type cheese and comparison with commercial Emmental cheese-Reference-Cited by-同舟云学术

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Influence of manufacturing conditions on thermo-physical properties of ripened experimental Emmental-type cheese and comparison with commercial Emmental cheese

Published:2016-09-19 Issue:4 Volume:69 Page:497-506
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Hartmann Katja Isabel¹,Reicherter Ronny¹,Hinrichs Jörg¹

Affiliation:

1. Department of Soft Matter Science and Dairy Technology; University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany

Funder

German Ministry of Economics and Technology

Forschungskreis der Ernährungsindustrie

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12343/fullpdf

Reference31 articles.

1. Interlaboratory comparison of cheese making trials: model cheeses made from raw, pasteurized and microfiltered milks;Bachmann;Lebensmittel-Wissenschaft und-Technologie,1998

2. Characterisation of Emmental cheeses within different brand products by combining infrared and fluorescence spectroscopies;Botosoa;Food and Bioprocess Technology,2013

3. Multivariate Applications

4. Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy;Campo;Dairy Science and Technology,2009

5. Codex 2013 Codex Standard for Emmental, Codex Standard 269-1967

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