Impact of low concentration factor microfiltration on the composition and aging of cheddar cheese

Journal of Dairy Science

Volumn 85, Issue 10, 2002, Pages 2425-2437

  Neocleous, M ^a   Barbano, D M ^a   Rudan, M A ^a,b  

^a Department of Obstetrics Gynecology   (United States)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Cheddar cheese; Concentration factor; Microfiltration; Proteolysis

Indexed keywords

CASEIN; CHYMOSIN; MILK PROTEIN; NITROGEN; PLASMIN; PROTEINASE;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FILTRATION; FOOD HANDLING; METABOLISM; METHODOLOGY; MILK; PH; TASTE;

ANIMALS; CASEINS; CHEESE; CHYMOSIN; ENDOPEPTIDASES; FILTRATION; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MILK; MILK PROTEINS; NITROGEN; PLASMIN; TASTE;

EID: 0036781551     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74325-7     Document Type: Article

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