Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

International Dairy Journal

Volumn 22, Issue 1, 2012, Pages 48-57

  Costa, N E ^a   O'Callaghan, D J ^a   Mateo, M J ^a   Chaurin, V ^a   Castillo, M ^b,c   Hannon, J A ^a   McSweeney, P L H ^d   Beresford, T P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF KENTUCKY   (United States)

^c UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CHEDDAR CHEESE; CONFOCAL LASER SCANNING MICROSCOPY; EXOPOLYSACCHARIDES; LIGHT BACKSCATTER; MATRIX; MEASUREMENT CONDITIONS; MILK COAGULATION; SENSOR TECHNOLOGIES; STARTER CULTURES;

COAGULATION; CONFOCAL MICROSCOPY;

STARTERS;

EID: 82655173853     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.08.004     Document Type: Article

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