Manipulation of the texture of low-fat cheddar using a plant protease extracted from Cynara cardunculus

Australian Journal of Dairy Technology

Volumn 53, Issue 2, 1998, Pages 105-

  Banks, J M ^a   Roa, I ^b   Muir, D D ^a  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

^b Junta de Extremadura   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040585558     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (2)

1. Banks, J.M., Brechany, E.Y. and Christie, W.W. (1989), The production of low-fat cheddar cheese. J. Soc. Dairy Technol. 42, 6-9.
2. Muir, D.D., Banks, J.M. and Hunter, E.A. (1996), Sensory properties of cheddar cheese: effect of starter type and adjunct. Int. Dairy J. 6, 407-423.