Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk

LWT

Volumn 40, Issue 4, 2007, Pages 697-705

  San Martin Gonzalez M F ^a   Rodriguez J J ^a   Gurram, Subbarao ^a   Clark, S ^a   Swanson, B G ^a   Barbosa Canovas G V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Cheddar cheese; High pressure; Milk; Rheology

Indexed keywords

CREEP TESTING; MOISTURE; OILS AND FATS; PRESSURE EFFECTS; PROTEINS; RHEOLOGY; SALTS; VISCOELASTICITY;

CHEDDAR CHEESE; OSCILLATION FREQUENCY; PASTEURIZATION; PROTEIN RECOVERY INDICES;

DAIRY PRODUCTS;

EID: 33846492607     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.03.022     Document Type: Article

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