A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milk-Reference-Cited by-同舟云学术

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A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milk

Published:1984-07 Issue:3 Volume:37 Page:83-88
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

BANKS JEAN M,MUIR D D,TAMIME A Y

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1984.tb00496.x/fullpdf

Reference21 articles.

1. British Standard 696: 1969 . Gerber method for the determination of fat in milk and milk products.

2. British Standard 1741: 1963 . Methods for the chemical analysis of liquid milk and cream.

3. British Standard 770: 1976 . Methods for the chemical analysis of cheese.

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1. Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality;Journal of Dairy Science;2015-01

2. The production of low fat Cheddar-type cheese;International Journal of Dairy Technology;2007-08-09

3. The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese;International Dairy Journal;2006-06

4. Prediction of moisture in cheese of commercial production using neural networks;International Dairy Journal;2005-11

5. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk;Journal of Applied Microbiology;2003-04

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