Sensory properties of low fat cheddar cheese:effect of salt content and adjunct culture
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1993.tb01260.x/fullpdf
Reference15 articles.
1. A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milk
2. The production of low fat Cheddar-type cheese
3. J. M. Banks, E. A. Hunter, and D. D. Muir (1993 ) Milchwissenschaft (in press).
4. MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW-FAT MILK
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