Temperature, pH, and Moisture Profiles During Cooling of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks
Open Access
- 1 August 1992
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 75 (8) , 2071-2082
- https://doi.org/10.3168/jds.s0022-0302(92)77965-x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Microcalorimetry as a Rapid Method for Estimation of Bacterial Levels in Ground MeatJournal of Food Protection, 1985
- Microcalorimetry applied to certain species of bacteria growing in sterilized separated milkJournal of Dairy Research, 1974
- Japanese research in flow of fluids through porous materials and filtrationEOS, Transactions American Geophysical Union, 1964