Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture

Journal of Dairy Science

Volumn 91, Issue 7, 2008, Pages 2575-2582

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

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Cutting; Stirring; Syneresis; Whey solid

Indexed keywords

EID: 47149116264     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0628     Document Type: Article

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