The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese

Food Research International

Volumn 48, Issue 1, 2012, Pages 119-130

  Ong, Lydia ^a,b   Dagastine, Raymond R ^a   Kentish, Sandra E ^a   Gras, Sally L ^a,b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

CCP; Cheese; Cheese yield; CLSM; CM; CN; Confocal microscopy; Cryo scanning electron microscopy; Fat retention; ICP OES; SEM; YDM

Indexed keywords

CCP; CLSM; CN; CRYO-SCANNING ELECTRON MICROSCOPY; FAT RETENTION; ICP-OES; YDM;

CHEESES; CONFOCAL MICROSCOPY; CURIUM; SCANNING ELECTRON MICROSCOPY; TEXTURES;

PH EFFECTS;

EID: 84859147551     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.02.020     Document Type: Article

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