Residual amount of water in a draining curd of camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strength of milk

Lait

Volumn 80, Issue 6, 2000, Pages 555-571

  Daviau, Célina ^a   Pierre, Alice ^a   Famelart, Marie Hélène ^a   Goudédranche, Henri ^a   Jacob, Daniel ^a   Garnier, Maurice ^a   Maubois, Jean Louis ^a  

^a CEMAGREF   (France)

Author keywords

Cheese curd; Composition; Drainage; Moisture; Rheological property; Water content

Indexed keywords

EID: 0034361651     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2000103     Document Type: Article

References (49)

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