Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening

Journal of Dairy Science

Volumn 90, Issue 1, 2007, Pages 1-12

  Upreti, P ^a   Metzger, L E ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Calcium; Cheddar cheese; PH; Phosphorus

Indexed keywords

EID: 35748981530     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(07)72603-6     Document Type: Article

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