Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: Manufacture and composition

Journal of Dairy Science

Volumn 89, Issue 2, 2006, Pages 420-428

  Upreti, P ^a   Metzger, L E ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Calcium; Phosphorus; Residual lactose; Salt

Indexed keywords

EID: 32444443420     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72106-3     Document Type: Article

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