Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk

Lait

Volumn 80, Issue 6, 2000, Pages 573-587

  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

Casein; Pasteurisation; Soft cheese manufacture; Whey drainage; Whey protein

Indexed keywords

EID: 0034369486     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2000145     Document Type: Article

References (44)

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