Textural changes during ripening in cheddar cheese made from cow milk : Soy milk blends using microbial rennet

Journal of Food Science and Technology

Volumn 33, Issue 1, 1996, Pages 66-69

  Singh, Meenakshi ^a,b   Verma, N S ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cow milk; Hardness; Microbial rennet; Soy cheese; Soy milk; Textural changes

Indexed keywords

BEVERAGES; CHEMICAL ANALYSIS; FLAVORS; FOOD PROCESSING; HARDNESS; MOISTURE; PH; PROTEINS; STATISTICAL METHODS; TEXTURES;

CHEDDAR CHEESE; COW MILK; MICROBIAL RENNET; RIPENING; SOY CHEESE; SOY MILK; TEXTURAL CHANGES; TEXTURE PROFILE ANALYSIS;

FOOD PRODUCTS;

EID: 0029713518     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

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