Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties

International Dairy Journal

Volumn 25, Issue 1, 2012, Pages 16-20

  Caldeo, V ^a   McSweeney, P L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE-MAKING; MICROENVIRONMENTS; OXIDATION-REDUCTION POTENTIALS; PHYSICOCHEMICAL PROPERTY; REDOX POTENTIALS; STARTER CULTURES; WHEY DRAINAGE;

MANUFACTURE; SECONDARY BATTERIES;

REDOX REACTIONS;

EID: 84860670458     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.02.002     Document Type: Article

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