The Quality of Milk for Cheese Manufacture

Technology of Cheesemaking: Second Edition

Volumn , Issue , 2010, Pages 1-67

  Guinee, T P ^a   O'Brien, B ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Casein rennet and acid induced milk gels; Cheese concentrated protein gel; Cows' milk cheese manufacture; Increased cheese consumption improving quality, consistency, physical properties, sensory characteristics; India Pakistan, America, Europe milk producing regions; Milk protein, lipid, lactose, minerals, minor components, water; Partial dehydration controlling serum expulsion, fat concentration, caseins, minerals; Quality of milk cheese manufacture

Indexed keywords

EID: 84885997912     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444323740.ch1     Document Type: Chapter

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