From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese
Author:
Affiliation:
1. School of Food and Nutritional Sciences; University College Cork; Cork Ireland
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119046165.ch0b/fullpdf
Reference84 articles.
1. Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture;Abraham;International Dairy Journal,2007
2. Cheese pH, protein concentration, and formation of calcium lactate crystals;Agarwal;Journal of Dairy Science,2006
3. Short communication: Comparison of covered and uncovered Schreiber test for cheese meltability evaluation;Altan;Journal of Dairy Science,2005
4. The least number of phosphate groups for crosslinking of casein by colloidal calcium phosphate;Aoki;Journal of Dairy Science,1992
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