Salting and the role of salt in cheese
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2004.00145.x/fullpdf
Reference62 articles.
1. M H Abd El-Salam, and P F Fox, 1993 ) Domiati and feta-type cheeses. InCheese: Chemistry, Physics and Microbiology, Vol. 2. Major Cheese Groups, 2nd edn , pp 301 -335 . , ed. London: Chapman & Hall.
2. Effect of post-cheddaring manufacturing parameters on the meltability and free oil of mozzarella cheese
3. Salt Absorption by Cheddar Cheese Curd
4. Observations on the Salting of Brick Cheese
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