Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening

Journal of Dairy Science

Volumn 94, Issue 6, 2011, Pages 2692-2700

  Lee, M R ^a,b   Johnson, M E ^a   Govindasamy Lucey, S ^a   Jaeggi, J J ^a   Lucey, J A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Gyeongsang National University   (South Korea)

Author keywords

Cheese rheology; Curd washing; Insoluble Ca; Meltability

Indexed keywords

CALCIUM;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; METHODOLOGY; SOLUBILITY;

ANIMALS; CALCIUM; CHEESE; FOOD HANDLING; RHEOLOGY; SOLUBILITY;

EID: 79956279160     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3753     Document Type: Article

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