Syneresis: Why are certain cook temperatures used for certain cheeses?

Cheese Problems Solved

Volumn , Issue , 2007, Pages 77-78

  Sheehan, J J ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84904376965     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693534.72     Document Type: Chapter

References (2)

1. Fröhlich-Wyder M.T., Bachmann H.P. Cheese: Chemistry, Physics and Microbiology. Cheeses with propionic acid fermentation 2004, 2:141-156. Elsevier Academic Press, Amsterdam, Major Cheese Groups. 3rd. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
2. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. Fundamentals of Cheese Science 2000, Aspen, Gaithersburg, MD.