Microstructure and composition of full fat cheddar cheese made with ultrafiltered milk retentate

Foods

Volumn 2, Issue 3, 2013, Pages 310-331

  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

Cheddar cheese; Fat retention; Microstructure; Ultrafiltration

Indexed keywords

EID: 84887916282     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods2030310     Document Type: Article

References (24)

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