Elimination of the development of bitter flavour in Cheddar cheese made from milk containing heat-denatured whey protein

This publication has 5 references indexed in Scilit:

• Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese
  International Journal of Dairy Technology, 1985
• A laboratory‐scale technique for controlled production of Cheddar cheese
  International Journal of Food Science & Technology, 1984
• A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milk
  International Journal of Dairy Technology, 1984
• Distribution of Milk Clotting Enzymes Between Curd and Whey and Their Survival During Cheddar Cheese Making
  Journal of Dairy Science, 1977
• The primary phase of rennin action in heat-sterilized milk
  Journal of Dairy Research, 1970