Comparison of different bacterial culture systems for the production of reduced-fat Cheddar cheese-Reference-Cited by-同舟云学术

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Comparison of different bacterial culture systems for the production of reduced-fat Cheddar cheese

Published:2002-11 Issue:4 Volume:55 Page:194-203
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

Fenelon M A,Beresford T P,Guinee T P

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1471-0307.2002.00067.x/fullpdf

Reference38 articles.

1. The production of low fat Cheddar-type cheese

2. 3R C Lindsay (1991 ) Video of low fat Cheddar cheese conference, CDR November 7, Madison, WI.

Cited by 40 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. Properties of Low-Fat Cheddar Cheese Prepared from Bovine-Camel Milk Blends: Chemical Composition, Microstructure, Rheology and Volatile Compounds;Journal of Dairy Science;2023-12

2. Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources;Journal of Food Composition and Analysis;2023-10

3. Sensory Characteristics of Cheddar and Related Cheeses Varieties;Sensory Profiling of Dairy Products;2023-05-12

4. Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means;International Journal of Dairy Technology;2022-02-08

5. Reduced-fat products and challenges;Salt, Fat and Sugar Reduction;2020

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