A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese
Author:
Affiliation:
1. Teagasc Food Research Centre; Moorepark; Fermoy County Cork Ireland
2. School of Life Sciences; University College; Limerick Ireland
Funder
Department of Agriculture, Fisheries and Forestry, Australian Government
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12385/fullpdf
Reference75 articles.
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2. Sodium content in retail Cheddar, Mozzarella, and process cheese varies considerably in the United States;Agarwal;Journal of Dairy Science,2011
3. Impact of pH on the texture of cultured cream cheese: firmness and water phase characteristics;Almena-Aliste;Milchwissenschaft,2006
4. The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese;Arboatti;Dairy Science and Technology,2014
5. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in Cheddar cheese;Chou;Journal of Dairy Science,2003
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