Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese

International Dairy Journal

Volumn 14, Issue 7, 2004, Pages 591-597

  Shakeel Ur Rehman, ^a,b   Waldron, Dave ^a   Fox, Patrick F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Cheddar cheese; Lactose modification; Proteolysis

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 2642543505     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2003.11.008     Document Type: Article

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