The effects of freezing at high pressure on the rheology of Cheddar and Mozzarella cheeses

Milchwissenschaft

Volumn 55, Issue 10, 2000, Pages 559-562

  Johnston, D E ^a  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034403641     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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3. KASPRZAK, K., WENDORFF, W.L., CHEN, C.M.: J. Dairy Sci. 77 1771-1782 (1994)
4. FONTECHA, J., BELLATANO, J., JUAREZ, M.: J. Dairy Sci. 76 3303-3309 (1993)
5. DAHLSTROM, D.G.: Frozen storage of low moisture part-skim Mozzarella cheese, M.S. thesis, Food Science Department, Univ. Wisconsin-Madison, (1978)
6. CERVANTES, M.A., LUND, D.B., OLSON, N.F.: J. Dairy Sci. 66 204-213 (1983)
7. PONS, M., FISZMAN, S.M.: J. Text. Stud. 27 597-624 (1996)
8. nd edn., Gordon and Breach Science Publ., London, 362 (1986)
9. YOKOYAMA, H., SAWAMURA, N., MOTOBAYASHI, N.: US Patent No. 5, 180, 569 (1993)
10. FOX, P.F., GUINEE, T.P.: In Cheese: Chemistry, Physics and Microbiology Vol. 2 (Ed. P.F. Fox) Elsevier Applied Science, London, 221-255 (1987)