Yield and functionality of Cheddar cheese as influenced by homogenization of cream

International Dairy Journal

Volumn 10, Issue 9, 2000, Pages 647-657

  Nair, Manoj G ^a,b   Mistry, Vikram V ^a   Oommen, Bonney S ^a,c  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b Sartori Food Corp   (United States)

^c UTAH STATE UNIVERSITY   (United States)

Author keywords

Cheddar cheese; Functionality; Homogenization; Yield

Indexed keywords

AGE; CHEDDAR CHEESE; CONCENTRATION (PARAMETERS); FOOD PROCESSING; HOMOGENIZATION; MILK; MOISTURE; ORGANOLEPTIC PROPERTY; SODIUM CHLORIDE;

EID: 0034486310     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00090-X     Document Type: Article

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