Production of low-fat cheddar cheese from low and high mineral retentate powders and different fractions of milkfat globules

International Dairy Journal

Volumn 7, Issue 11, 1997, Pages 733-741

  St Gelais, Daniel ^a   Passey, Chand A ^a   Haché, Sylvie ^a   Roy, Pétion ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Fat globule fraction; Low mineral retentate; Low fat Cheddar

Indexed keywords

CHEESE RIPENING; CHEESE; CHEESEMAKING; MILK FAT; WHEY;

EID: 0031585423     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(97)00084-8     Document Type: Article

References (19)

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