Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Changes During Ripening

✍ Scribed by P. Upreti; L.E. Metzger

• Book ID: 117977383
• Publisher: American Dairy Science Association
• Year: 2007
• Tongue: English
• Weight: 221 KB
• Volume: 90
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(07)72603-6