Effect of temperature and salt on the maturation of white-salted cheese

International Journal of Dairy Technology

Volumn 57, Issue 1, 2004, Pages 57-63

  Al Otaibi, Mutlag M ^a   Wilbey, R Andrew ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Maturation; Salt; Ultrafiltration; White cheese

Indexed keywords

AMINO ACID; CHYMOSIN; NITROGEN; PROTEINASE; SODIUM CHLORIDE; TRICHLOROACETIC ACID; WATER;

ARTICLE; CHEESE RIPENING; ENZYME ACTIVITY; FOOD QUALITY; FOOD STORAGE; LACTIC ACID BACTERIUM; MICROFLORA; MILK; MOISTURE; MOULD; NONHUMAN; PRIORITY JOURNAL; PROTEIN CONTENT; PROTEIN DEGRADATION; SOLUBILITY; STORAGE TEMPERATURE; TIME;

BACTERIA (MICROORGANISMS);

EID: 1042279555     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00123.x     Document Type: Article

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