Short communication: A new minicurd model system for hard cooked cheeses

Journal of Dairy Science

Volumn 98, Issue 6, 2015, Pages 3679-3683

  Velez M A ^a   Perotti, M C ^a   Rebechi, S R ^a   Hynes, E R ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Cheese making technology; Hard cheese; Minicurd model

Indexed keywords

SODIUM CHLORIDE; WHEY PROTEIN;

ANALYSIS; ANIMAL; CHEESE; COOKING; FOOD HANDLING; FREEZING; PROCEDURES;

ANIMALS; CHEESE; COOKING; FOOD HANDLING; FREEZING; SODIUM CHLORIDE; WHEY PROTEINS;

EID: 84929503613     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8906     Document Type: Article

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