Creamed cottage cheese

The Sensory Evaluation of Dairy Products

Volumn , Issue , 2009, Pages 167-190

  Bodyfelt, Floyd W ^a   Potter, Dave ^b  

^a OREGON STATE UNIVERSITY   (United States)

^b Nordica Licensing Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84885191154     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-77408-4_7     Document Type: Chapter

References (27)

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12. Hotchkiss, J.H. and J.H. Chen. 1996. Microbiological effects of the direct addition of CO2 to pasteurized milk and cottage cheese. J. Dairy Sci. 79(1):87.
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19. Olsen, H.C. 1980. Cottage cheese no longer a cottage industry. Dairy Record. 8:112-114.
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21. Rosenberg, M., P.S. Tong, G. Sulzer, S. Gendre, and D. Ferris. 1994a. California cottage cheese technology and product quality: An in-plant survey. 1. Manufacturing process. Cult. Dairy Prod. J. 29(1):4-11.
22. Rosenberg, M., P.S. Tong, G. Sulzer, S. Gendre, and D. Ferris. 1994b. California cottage cheese technology and product quality: An in-plant survey. 3. Physical properties of curds, dressing and final products. Cult. Dairy Prod. J. 29(3):4-11.
23. Salih, M.A., W.E. Sandine, and J.W. Ayers. 1990. Inhibitory effects of MicrogardTM on yogurt and cottage cheese spoilage organisms. J. Dairy Sci.73:881-886.
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26. Tong, P.S., M. Rosenberg, D. Ferris, G. Sulzer, and S. Gendre. 1994. California cottage cheese technology and product quality: An in-plant survey. 2. Composition and curd particle size distribution. Cult. Dairy Prod. J. 29(2):4-12.
27. Wyatt, C.J. 1983. Acceptability of reduced sodium in breads, cottage cheese and pickles. J. Food Sci. 48(4):1300.