Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese-Reference-Cited by-同舟云学术

Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese

Published:2010-05-11 Issue: Volume: Page:260-329
ISSN:
Container-title:Technology of Cheesemaking
language:
Short-container-title:

Author:

Guinee T. P.,O'Callaghan D. J.

Publisher

Wiley-Blackwell

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781444323740.ch8/fullpdf

Reference318 articles.

1. Quality control during processing of Feta cheese - NIR application;Adamopoulos;Journal of Food Composition and Analysis,2001

2. Effects of somatic cell count and stage of lactation on the plasmin activity and cheese-making properties of ewe milk;Albenzio;Journal of Dairy Science,2004

3. Prediction of the ripening times of ewe's milk cheese by multivariate regression analysis of capillary electrophoresis casein fractions;Albillos;Journal of Agricultural and Food Chemistry,2006

4. The impact of milk composition on Cheddar cheese manufacture;Amenu;Australian Journal of Dairy Technology,2007

5. Effects of milk somatic cell count on physical and chemical characteristics of mozzarella cheese;Andreatta;Australian Journal of Dairy Technology,2007

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