12 – Physical factors affecting flavour of cheese

作者: A.R. Hill

DOI: 10.1533/9781845693053.2.252

关键词:

摘要:

参考文章(85)
A. Marcos, M.A. Esteban, Nomograph for Predicting Water Activity of Soft Cheese Journal of Dairy Science. ,vol. 65, pp. 1795- 1797 ,(1982) , 10.3168/JDS.S0022-0302(82)82418-1
A.R. Hill, D.H. Bullock, D.M. Irvine, Manufacturing Parameters of Queso Blanco Made from Milk and Recombined Milk Canadian Institute of Food Science and Technology journal. ,vol. 15, pp. 47- 53 ,(1982) , 10.1016/S0315-5463(82)72313-2
Estelle M. Parnell-Clunies, D.M. Irvine, D.H. Bullock, Textural Characteristics of Queso Blanco Journal of Dairy Science. ,vol. 68, pp. 789- 793 ,(1985) , 10.3168/JDS.S0022-0302(85)80893-6
Normanella Torres, R.C. Chandan, Flavor and Texture Development in Latin American White Cheese Journal of Dairy Science. ,vol. 64, pp. 2161- 2169 ,(1981) , 10.3168/JDS.S0022-0302(81)82824-X
J.A. Lucey, C. Gorry, B. O'Kennedy, M. Kalab, R. Tan-Kinita, P.F. Fox, Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles International Dairy Journal. ,vol. 6, pp. 257- 272 ,(1996) , 10.1016/0958-6946(95)00014-3
JOHN A. LUCEY, MICHELLE TAMEHANA, HARJINDER SINGH, PETER A. MUNRO, Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone. Journal of Dairy Research. ,vol. 67, pp. 415- 427 ,(2000) , 10.1017/S0022029900004246
JEAN M. BANKS, A. J. R. LAW, J. LEAVER, D. S. HORNE, Sensory and functional properties of cheese: incorporation of whey proteins by pH manipulation and heat treatment International Journal of Dairy Technology. ,vol. 47, pp. 124- 131 ,(1994) , 10.1111/J.1471-0307.1994.TB01534.X
D. J. Manning, Sulphur compounds in relation to Cheddar cheese flavour Journal of Dairy Research. ,vol. 41, pp. 81- 87 ,(1974) , 10.1017/S0022029900014941