Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening

International Journal of Dairy Technology

Volumn 62, Issue 4, 2009, Pages 527-534

  Brickley, Ciara A ^a,b   Lucey, John A ^b   McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Calcium equilibrium; Cheddar cheese; Texture

Indexed keywords

EID: 70350152867     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00530.x     Document Type: Article

References (20)

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