Moisture variations in brine-salted pasta filata cheese

Journal of AOAC International

Volumn 84, Issue 2, 2001, Pages 605-612

  Kindstedt, Paul S ^a  

^a UNIVERSITY OF VERMONT   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BRINE; INORGANIC SALT; WATER;

ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; HUMIDITY;

CHEESE; FOOD HANDLING; HUMIDITY; SALTS; WATER;

EID: 0035287081     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.1093/jaoac/84.2.605     Document Type: Article

References (13)

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3. Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., & van Boekel, M.A.J.S. (1999) Dairy Technology, Marcel Dekker, Inc., New York, NY
4. Guinee, T.P., & Fox. P.F. (1983) J. Dairy Res. 50, 511-518
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12. Walstra, P. (1993) in Cheese: Chemistry, Physics and Microbiology, 2nd Ed., P.F. Fox, (Ed.), Chapman and Hall, London, pp 141-192
13. International Dairy Federation (1980) Provisonal International IDF Standard 50A, Milk and Milk Products - Guide to Sampling Techniques, pp 1-15