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

✍ Scribed by P. Upreti; L.E. Metzger; K.D. Hayes

• Book ID: 117989041
• Publisher: American Dairy Science Association
• Year: 2006
• Tongue: English
• Weight: 319 KB
• Volume: 89
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(06)72108-7