Effect of chymosin reduction and salt substitution on the properties of white salted cheese

International Dairy Journal

Volumn 16, Issue 8, 2006, Pages 903-909

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

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Proteolysis; Reduced chymosin; Sensory; Texture; Whey salt

Indexed keywords

CHEMICAL REACTIONS; COMPOSITION; HYDROLYSIS; MIXTURES; NITROGEN; SALTS; SODIUM CHLORIDE; SOLUBILITY; TEXTURES; ULTRAFILTRATION;

PROTEOLYSIS; REDUCED CHYMOSIN; SENSORY; WHEY SALT;

DAIRY PRODUCTS;

EID: 33646170896     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.08.006     Document Type: Article

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