Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type-Reference-Cited by-同舟云学术

Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type

Published:2017-07-05 Issue:2 Volume:71 Page:340-346
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Ortiz Araque Leidy C¹,Darré Magali¹²,Ortiz Cristian M¹²,Massolo Juan F¹^ORCID,Vicente Ariel R¹²

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Calle 47 esq. 116 La Plata CP. 1900 Argentina

2. LIPA: Laboratorio de Investigación en Productos Agroindustriales; Facultad de Ciencias Agrarias y Forestales; Universidad Nacional de La Plata; Calle 60 y 119 La Plata CP. 1900 Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12431/fullpdf

Reference38 articles.

1. Quality and properties of low-fat buffaloes’ kashkaval cheese;Abd El-Gawad Mona;International Journal of Dairy Science,2007

2. Effect of natural acidifying agents and storage temperature on quality of unripened whey cheese;Abdel-Razig;Journal of Science Technology,2009

3. A new method for the production of low-fat Cheddar cheese;Amelia;Journal of Dairy Science,2013

4. Flavour and texture in low-fat cheese

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