General aspects of cheese technology

Cheese: Chemistry, Physics and Microbiology

Volumn 2, Issue C, 2004, Pages

  Bennett, R J ^a   Johnston, K A ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 19744362583     PISSN: 1874558X     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1874-558X(04)80038-1     Document Type: Article

References (17)

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9. Johnston K.A., Luckman M.S., Lilley H.G., and Smale B.M. Effect of various cutting and stirring conditions on curd particle size and losses of fat to the whey during Cheddar cheese manufacture in Ost vats. Int. Dairy J. 8 (1998) 281-288
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11. Kristensen J.M.B. Salting of the cheese. Cheese Technology - A Northern European Approach (1999), International Dairy Books, Aarhus, Westport, CT 137-139
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14. Maubois J.L. Membrane microfiltration: a tool for a new approach in dairy technology. Aust. J. Dairy Technol. 57 (2002) 92-96
15. McLeavey L.J. Setting and Cutting of Curd in Scherping Cheese Vats. Diploma in Dairy Science Technology Thesis, Massey University, Palmerston North, New Zealand. (1995)
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17. Pointurier H., and Law B.A. Soft fresh cheese and soft ripened cheese. In: Tamime A.Y., and Law B.A. (Eds). Mechanisation and Automation in Dairy Technology (2001), Sheffield Academic Press, Sheffield 250-265