Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making

International Dairy Journal

Volumn 19, Issue 4, 2009, Pages 264-268

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

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c Biosystems and Agricultural Engineering   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; GELATION; MOISTURE; MOISTURE DETERMINATION; OILS AND FATS;

CHEESE MAKINGS; COEFFICIENT OF DETERMINATIONS; MILK FATS; MOISTURE CONTENTS; WHOLE MILKS;

GELS;

EID: 59049089623     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.10.014     Document Type: Article

References (15)

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