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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High-Pressure Processing of Turkish White Cheese for Microbial Inactivation

By Evrendilek G. Akdemir   Koca N.   Harper J. W.   Balasubramaniam V. M.  

Journal of Food Protection, Vol. 71, Iss. 1, 2008-01 ,pp. : 102-108

International Association for Food Protection

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Cheese Manufacture Assisted by High Pressure

By San Martín-González M.F.  

Food Reviews International, Vol. 22, Iss. 3, 2006-07 ,pp. : 275-289

Taylor & Francis Ltd

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High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics

By Carminati D.   Gatti M.   Bonvini B.   Neviani E.   Mucchetti G.  

Journal of Food Protection, Vol. 67, Iss. 8, 2004-08 ,pp. : 1671-1675

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Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

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Springer Publishing Company

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