The addition of calcium chloride in combination with a lower draining pH to change the microstructure and improve fat retention in Cheddar cheese

International Dairy Journal

Volumn 46, Issue , 2015, Pages 53-62

  Ong, Lydia ^a,b   Soodam, Kevany ^a,b   Kentish, Sandra E ^a   Powell, Ian B ^c   Gras, Sally L ^a,b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c Dairy Innovation Australia   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY;

CALCIUM ADDITION; CHEDDAR CHEESE; CHEESE MAKING; CRYO-SCANNING ELECTRON MICROSCOPY; NETWORK FORMATION; PROTEIN NETWORK; REDUCED FAT; TOTAL CALCIUMS;

CALCIUM CHLORIDE;

EID: 85027928429     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.07.003     Document Type: Article

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