Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining
- 31 August 1999
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 9 (8) , 569-576
- https://doi.org/10.1016/s0958-6946(99)00126-0
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- High Pressure Brining of Gouda Cheese and its Effect on the Cheese SerumLwt - Food Science and Technology, 1998
- Ripening control of Manchego type cheese salted by brine vacuum impregnationInternational Dairy Journal, 1997
- Pasteurization of food by hydrostatic high pressure: chemical aspectsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1995
- High pressure-induced gel formation of a whey protein and haemoglobin protein concentrateLwt - Food Science and Technology, 1995
- Mathematical Model for Water Diffusion During Brining of Hard and Semi-hard CheeseJournal of Food Science, 1992
- Dissociation and reassociation of enzyme-treated caseins under high pressureJournal of Dairy Research, 1989
- Salt Diffusion in Cheddar CheeseJournal of Dairy Science, 1985