Effect of calcium and phosphorus, residual lactose and salt-to-moisture ratio on textural properties of Cheddar cheese during ripening

Journal of Texture Studies

Volumn 37, Issue 6, 2006, Pages 711-730

  Chevanan, N ^a   Muthukumarappan, K ^a   Upreti, P ^b   Metzger, L E ^b  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Ca and P content; Cheddar cheese; Lactose content; Meltability; Ripening; Salt to moisture ratio; TPA parameters

Indexed keywords

EID: 33751364487     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00080.x     Document Type: Article

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