Effect of Calcium and Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on the Melting Characteristics and Hardness of Cheddar Cheese during Ripening

✍ Scribed by N. Chevanan; K. Muthukumarappan

• Book ID: 111405155
• Publisher: Institute of Food Technologists
• Year: 2007
• Tongue: English
• Weight: 265 KB
• Volume: 72
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2007.00330.x