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

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

Ong, Lydia; Soodam, Kevany; Kentish, Sandra E.; Powell, Ian B.; Gras, Sally L.
  • 期刊名称International Dairy Journal
  • 作者Ong, Lydia; Soodam, Kevany; Kentish, Sandra E.; Powell, Ian B.; Gras, Sally L.
  • 卷第46卷
  • 印刷ISSN0958-6946
  • 文件大小4625.02KB
  • 发表时间2015-07
  • DOI10.1016/j.idairyj.2014.07.003
  • 页码53-62
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