Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco1,2

Journal of Dairy Science

Volumn 95, Issue 10, 2012, Pages 5527-5535

  Van Hekken, D L ^a   Tunick, M H ^a   Leggett, L N ^a   Tomasula, P M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cheese; Functionality; Quality trait; Queso Fresco

Indexed keywords

FAT; LACTOSE; MILK PROTEIN;

ARTICLE; CHEESE; COLOR; FLOW KINETICS; FOOD HANDLING; FOOD QUALITY; INSTRUMENTATION; METHODOLOGY; MICROBIOLOGY; PH; STANDARD;

CHEESE; COLOR; FATS; FOOD HANDLING; FOOD QUALITY; HYDROGEN-ION CONCENTRATION; LACTOSE; MILK PROTEINS; RHEOLOGY;

LISTERIA MONOCYTOGENES;

EID: 84867099316     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4933     Document Type: Article

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