A laboratory-scale technique for controlled production of Cheddar cheese-Reference-Cited by-同舟云学术

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A laboratory-scale technique for controlled production of Cheddar cheese

Published:2007-06-28 Issue:5 Volume:19 Page:593-604
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

BANKS JEAN M.,MUIR D. D.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb01876.x/fullpdf

Reference6 articles.

1. Cheese yield-milk composition does matter;Banks;Dairy Industries International,1981

2. Developments in mechanized cheesemaking in the United Kingdom 1972-1975;Crawford;Journal of the Society of Dairy Technology,1976

3. Method and apparatus for producing experimental cheese curd;Freeman;Journal of Dairy Science,1971

4. The assessment of cheddar cheese quality by compositional analysis;Gilles;New Zealand Journal of Dairy Science and Technology,1973

5. Equipment and procedure for manufacturing laboratory cheese curd;Hicks;Journal of Dairy Science,1981

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

2. SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS;Journal of Sensory Studies;1991-04

3. Elimination of the development of bitter flavour in Cheddar cheese made from milk containing heat-denatured whey protein;International Journal of Dairy Technology;1988-05

4. Transfer of radioactive contamination from milk to commercial dairy products;International Journal of Dairy Technology;1988-02

5. The influence of diet and breed of cow on the efficiency of conversion of milk constituents to curd in cheese manufacture;Journal of the Science of Food and Agriculture;1986-05

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