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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Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin

By Zhong Junzhen   Liu Chengmei   Liu Wei   Cai Xiaofei   Tu Zongcai   Wan Jie  

European Food Research and Technology A, Vol. 233, Iss. 1, 2011-07 ,pp. : 95-102

Springer Publishing Company

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Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casei ssp. casei Adjunct Culture

By Merrill R.K.   Oberg C.J.   McManus W.R.   Kalab M.   McMahon D.J.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 8, 1996-08 ,pp. : 721-728

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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.  

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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

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