Changes in Cheddar Cheese by Commercial Enzyme Preparations
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چکیده
منابع مشابه
Cheddar and Cheshire Cheese Rheology
Textural difEerences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 6@wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions. All cheeses followed the Arrhenius equation, and the energy of activation obt...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1975
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(75)84667-4