Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality

Journal of Dairy Science

Volumn 94, Issue 6, 2011, Pages 2719-2730

  Govindasamy Lucey, S ^a   Jaeggi, J J ^a   Martinelli, C ^a   Johnson, M E ^a   Lucey, J A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheese yield; Rennet coagulation; Swiss cheese; Ultrafiltration

Indexed keywords

CHYMOSIN; RENNET;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; COLD; FOOD HANDLING; METHODOLOGY; MILK; QUALITY CONTROL; STANDARD; ULTRAFILTRATION;

ANIMALS; CHEESE; CHYMOSIN; COLD TEMPERATURE; FOOD HANDLING; FOOD TECHNOLOGY; MILK; QUALITY CONTROL; ULTRAFILTRATION;

EID: 79956286167     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3842     Document Type: Article

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