The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese

International Dairy Journal

Volumn 33, Issue 2, 2013, Pages 135-141

  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

[No Author keywords available]

Indexed keywords

CALCIUM ADDITION; CHEDDAR CHEESE; CHEESE-MAKING; MICROPORES; PROTEIN NETWORK;

CALCIUM; CALCIUM CHLORIDE; MANUFACTURE;

MICROSTRUCTURE;

EID: 84882814249     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.03.002     Document Type: Article

References (17)

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