High pressure treatment: applications in cheese manufacture and ripening

By O'Reilly C.E.   Kelly A.L.   Murphy P.M.   Beresford T.P.  

Trends in Food Science and Technology, Vol. 12, Iss. 2, 2001-02 ,pp. : 51-59

Elsevier

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High Pressure Brining of Gouda Cheese and its Effect on the Cheese Serum

By Messens W.   dewettinck K.   Camp J.V.   Huyghebaert A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 6, 1998-09 ,pp. : 552-558

Academic Press

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Effectiveness of High-Pressure Brining of Manchego-type Cheese

By Pavia M.   José Trujillo A.   Guamis B.   Ferragut V.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 5, 2000-08 ,pp. : 401-403

Academic Press

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Effect of High Pressure Microfluidization on Microstructure of Mozzarella Cheese

By Tunick M.H.   van Hekken D.L.   Cooke P.H.   Smith P.W.   Malin E.L.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 8, 2000-12 ,pp. : 538-544

Academic Press

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Effect of Carbon Dioxide under High Pressure on the Survival of Cheese Starter Cultures

By Van Hekken Diane L.   Rajkowski Kathleen T.   Tomasula Peggy M.   Tunick Michael H.   Holsinger Virginia H.  

Journal of Food Protection, Vol. 63, Iss. 6, 2000-06 ,pp. : 758-762

International Association for Food Protection

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