Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology

Journal of Dairy Science

Volumn 90, Issue 10, 2007, Pages 4499-4512

  Fagan, C C ^a   Castillo, M ^b   Payne, F A ^b   O'Donnell, C P ^a   O'Callaghan, D J ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b 128 C E Barnhart Building ^*  (United States)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Curd moisture; Curd yield; Light backscatter; Whey fat

Indexed keywords

EID: 35748956843     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0329     Document Type: Article

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