Pressure and Temperature During Vacuum Treatment of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks
Open Access
- 1 April 1993
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 76 (4) , 909-913
- https://doi.org/10.3168/jds.s0022-0302(93)77417-2
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Cheesemaking PracticePublished by Springer Nature ,1998
- Effect of Container Materials on Temperature Profiles of Large Blocks of Swiss and Cheddar CheeseJournal of Dairy Science, 1992
- Effect of Nonuniform Cooling on Moisture, Salt, and pH Distribution in 290-Kilogram Blocks of Stirred-Curd Cheddar CheeseJournal of Dairy Science, 1988