Dairy products: technology
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1993.tb01252.x/fullpdf
Reference23 articles.
1. Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese
2. A comparison of the effects of storage of raw milk at 2UC and 6UC on the yield and quality of Cheddar cheese
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Treatment of Cheese Whey Wastewater Using an Expanded Granular Sludge Bed (EGSB) Bioreactor with Biomethane Production;Processes;2020-08-02
2. Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products;Emerging Dairy Processing Technologies;2015-05-29
3. Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties;Food Chemistry;2012-02
4. Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure;Journal of Food Protection;2002-02-01
5. Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese;International Dairy Journal;2002-01
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