Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese

Journal of Dairy Science

Volumn 86, Issue 5, 2003, Pages 1608-1615

  Shakeel Ur Rehman, ^a   Farkye, N Y ^a   Considine, T ^a   Schaffner, A ^a   Drake, M A ^b  

^a CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Milk protein concentrate powder; Proteolysis; Reduced fat Cheddar

Indexed keywords

BACTERIA (MICROORGANISMS);

CASEIN; FAT; LACTOSE; MILK PROTEIN;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MICROBIOLOGY; MILK; PH; STANDARD; TASTE;

ANIMALS; CASEINS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATS; FOOD TECHNOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOSE; MILK; MILK PROTEINS; TASTE;

EID: 0042809762     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.s0022-0302(03)73746-1     Document Type: Article

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