Effect of Chemical Parameters on Structure-Function Relationships of Cheese
The effect of chemical parameters on cheese structure and functionality was studied by modifying the calcium, salt content, and pH of cheese. Cheese blocks were high-pressure injected from zero to five times with water, solutions of different salts, or an acid solution 14 d after manufacture. Succes...
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| Format: | Others |
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DigitalCommons@USU
2002
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| Online Access: | https://digitalcommons.usu.edu/etd/5498 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6551&context=etd |