The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality
Author:
Affiliation:
1. Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork P61 C996 Ireland
2. Dairy Processing Technology Centre (DPTC); Ireland
Funder
Irish State through funding from the Technology Centres Programme
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12502/fullpdf
Reference118 articles.
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3. Can the use of Australian cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk?;Agboola;LWT - Food Science and Technology,2009
4. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture;Agrawal;Journal of Dairy Science,2007
5. The impact of milk composition on Cheddar cheese manufacture;Amenu;Australian Journal of Dairy Technology,2007
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