Influence of microfluidization of milk on cheddar cheese composition, color, texture, and yield
- Author
- LEMAY, A; PAQUIN, P; LACROIX, C
Univ. Laval, cent. rech. STELA, Quebec PQ G1K 7P4, Canada - Source
Journal of dairy science. 1994, Vol 77, Num 10, pp 2870-2879 ; ref : 24 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
- Keyword (fr)
- Aptitude technologique Cheddar Composition chimique Couleur Crème Fluidisation Fromage à pate dure Lait Propriété organoleptique Rendement Texture Propriété physicochimique
- Keyword (en)
- Processing quality Cheddar Chemical composition Color Cream Fluidization Hard cheese Milk Organoleptic properties Yield Texture Physicochemical properties
- Keyword (es)
- Aptitud tecnológica Cheddar Composición química Color Crema Fluidización Queso duro Leche Propiedad organoléptica Rendimiento Textura Propiedad fisicoquímica
- 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3342617
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(94)77227-1 
https://dx.doi.org/10.3168/jds.S0022-0302(94)77227-1
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