Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese

Journal of Dairy Science

Volumn 92, Issue 9, 2009, Pages 4169-4179

  McMahon, D J ^a   Motawee, M M ^b   McManus, W R ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b NATIONAL ORGANIZATION FOR DRUG CONTROL AND RESEARCH NODCAR   (Egypt)

Author keywords

Brining; Cheese; Structure; Yield

Indexed keywords

BRINE; INORGANIC SALT; WATER;

ARTICLE; CHEESE; CHEMISTRY; CONFOCAL MICROSCOPY; FOOD HANDLING; STANDARD; TEMPERATURE; TIME;

CHEESE; FOOD HANDLING; MICROSCOPY, CONFOCAL; SALTS; TEMPERATURE; TIME FACTORS; WATER;

EID: 70349285025     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2183     Document Type: Article

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