High Pressure Brining of Gouda Cheese and its Effect on the Cheese Serum
- 1 September 1998
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 31 (6) , 552-558
- https://doi.org/10.1006/fstl.1998.0414
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Comparison of SDS-PAGE profiles of four Belgian cheeses by multivariate statisticsLe Lait, 1997
- Effect of High Hydrostatic Pressure on Listeria innocua 910 CECT Inoculated into Ewe's MilkJournal of Food Protection, 1997
- Populations of Aerobic Mesophils and Inoculated E. coli during Storage of Fresh Goat's Milk Cheese Treated with High PressureJournal of Food Protection, 1996
- The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw MilkJournal of Dairy Science, 1996
- Flavour, chemical and textural profile changes in accelerated ripened Gouda cheeseLwt - Food Science and Technology, 1995
- Extraction et analyse de la phase aqueuse de l'emmental à 4 stades d'affinageLe Lait, 1995
- High pressure-induced gel formation of a whey protein and haemoglobin protein concentrateLwt - Food Science and Technology, 1995
- Study of Acid and Rennet Coagulation of High Pressurized MilkJournal of Dairy Science, 1994
- Inorganic constituents of cheese: analysis of juice from a one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phasesJournal of Dairy Research, 1988
- Contribution a l'étude d'une méthode d'identification des laits et fromages au moyen de l électrophorèse sur gel de polyacrylamideLe Lait, 1967