Mass transfer processes involved in Gouda cheese manufacture, in relation to casein and yield

Netherlands Milk and Dairy Journal

Volumn 50, Issue 4, 1996, Pages 501-540

  Van Den Berg, M G ^a   Van Den Berg, G ^b   Van Boekel, M A J S ^c  

^a Institute for Dairy Research ^*  (Netherlands)

^b Institute for Dairy Research (NIZO)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Acids; Casein; Cheese composition; cheese yield; Curd; Gouda cheese; Mass transfer; Milk protein; Minerals; Paracasein

Indexed keywords

EID: 0040434762     PISSN: 0028209X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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