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The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese

1998

Guinee, T.P. | Fenelon, M.A. | Mulholland, E.O. | O'Kennedy, B.T. | O'Brien, N. | Reville, W.J. (National Dairy Products Research Centre, Teagasc Moorepark, Fermoy, Co Cork (Ireland))

AGROVOC Keywords
agua analyse organoleptique caillebotte calcio calcium cheddar cheese cheese corps gras curd eau fat substitutes fats fromage grasas lait leche maduramiento maturation milk milk products milling minerales minerals molienda mouture organoleptic analysis pasteurisation pasteurizing ph produit laitier proteine proteins proteolisis proteolyse proteolysis queso ripening sustitutos de grasas temperatura temperature textura texture water
Bibliographic information
Volume 51 Issue 1
Pagination
pp. 1-10
Other Subjects
Pasteurizacion; Mineraux; Fabrication fromagere; Analisis organoleptico; Moisture; Murissage; Proteinas; Cheesemaking; Maduracion; Productos lacteos; Fabricacion del queso; Low fat products; Succedane de corps gras; Requeson
Language
English
Note
54 ref.
1998-08-15
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