Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk

Author: Pandey P.K.   Ramaswamy H.S.   St-Gelais D.  

Publisher: Elsevier

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.36, Iss.5, 2003-08, pp. : 497-506

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