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Cheese Problems Solved
Volumn , Issue , 2007, Pages 92-93
Salt in cheese: What causes the outside of brine-salted cheese to become slimy and sticky?
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DAIRIES;
EID: 84904375347     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693534.80     Document Type: Chapter
Times cited : (1)
References (3)
  • 1
    • 0001138861 scopus 로고
    • Brine composition and the prevention of the defect 'soft rind' in cheese
    • Geurts T.J., Walstra P., Mulder H. Brine composition and the prevention of the defect 'soft rind' in cheese. Neth. Milk Dairy J 1972, 26:168-179.
    • (1972) Neth. Milk Dairy J , vol.26 , pp. 168-179
    • Geurts, T.J.1    Walstra, P.2    Mulder, H.3
  • 2
    • 2442647558 scopus 로고    scopus 로고
    • Salting and the role of salt in cheese
    • Guinee T.P. Salting and the role of salt in cheese. Int. J. Dairy Technol 2004, 57:99-109.
    • (2004) Int. J. Dairy Technol , vol.57 , pp. 99-109
    • Guinee, T.P.1
  • 3
    • 0005523837 scopus 로고
    • Transport of sodium chloride and water in Romano-type cheese slices during brining
    • Guinee T.P., Fox P.F. Transport of sodium chloride and water in Romano-type cheese slices during brining. Food Chem 1986, 19:49-64.
    • (1986) Food Chem , vol.19 , pp. 49-64
    • Guinee, T.P.1    Fox, P.F.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.