Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality : Manufacture and composition
- Author
- UPRETI, P1 ; METZGER, L. E1
[1] MN-SD Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108, United States - Source
Journal of dairy science. 2006, Vol 89, Num 2, pp 420-428, 9 p ; ref : 32 ref
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- calcium phosphorus residual lactose salt
- Keyword (fr)
- Calcium Cheddar Composition chimique Fromage Industrie laitière Influence Lactose Phosphore Qualité Ratio Sel Elément minéral Produit laitier
- Keyword (en)
- Calcium Cheddar Chemical composition Cheese Dairy industry Influence Lactose Phosphorus Quality Ratio Salt Inorganic element Dairy product
- Keyword (es)
- Calcio Cheddar Composición química Queso Industria láctea Influencia Lactosa Fósforo Calidad Ratio Sal Elemento inorgánico Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17442362
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3168/jds.S0022-0302(06)72106-3 
https://dx.doi.org/10.3168/jds.S0022-0302(06)72106-3
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