Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

Journal of Dairy Research

Volumn 72, Issue 2, 2005, Pages 234-242

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

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Chymosin reduction; Proteolysis; Salt reduction; Ultrafiltration; White cheese

Indexed keywords

CHYMOSIN; SODIUM CHLORIDE;

ARTICLE; CHEESE; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; TASTE; ULTRAFILTRATION;

CHEESE; CHEMISTRY, PHYSICAL; CHYMOSIN; FOOD TECHNOLOGY; SODIUM CHLORIDE; TASTE; ULTRAFILTRATION;

EID: 18844447495     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029905000762     Document Type: Article

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