Effect of acidification of sheep's cheese whey with organic acids on the retention of protein and on the quality of Myzithra cheese

Journal of Dairy Research

Volumn 55, Issue 2, 1988, Pages 247-254

  Pappas, Christophoros ^a   Voutsinas, Leandros ^a  

^a Agricultural Research Station of Ioannina   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84976041881     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029900026078     Document Type: Article

References (20)

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3. Hillier, R. M., Lyster, R. L. J. & Cheeseman, G. C. 1979 Thermal denaturation of α-lactalbumin and β-lactoglobulin in cheese whey: effect of total solids concentration and pH. Journal of Dairy Research 46 103–111.
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12. Pappas, A. & Kalantzopoulos, G. 1980 [The Whey of our Dairy Industries.] Athens, Greece: Synergal.
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