Ripening of low fat Cheddar cheeses made from milks enriched with phospholipids;Affinage de fromages allégés de type Cheddar fabriqués à partir de laits enrichis en phospholipides

Lait

Volumn 82, Issue 2, 2002, Pages 209-223

  Turcot, Sophie ^a   St Gelais, Daniel ^a   Turgeon, Sylvie L ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Buttermilk; Low fat cheese ripening; Phospholipid; Ultrafiltration

Indexed keywords

BACTERIA; FLAVORS; GRANULAR MATERIALS; MICROSTRUCTURE; MOISTURE; OILS AND FATS; PHOSPHOLIPIDS; ULTRAFILTRATION;

CHEESE RIPENING;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 17044451701     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2002005     Document Type: Article

References (36)

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28. Production of Cheddar cheese using milk enriched with milk retentate. A preliminary study
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