Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening

By Califano A.N.   Bevilacqua A.E.  

Journal of Food Composition and Analysis, Vol. 13, Iss. 6, 2000-12 ,pp. : 949-960

Academic Press

Access to resources Recommend Favorite

The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening

By Soleimani-Rambod Afshin   Zomorodi Shahin   Naghizadeh Raeisi Shahram   Khosrowshahi Asl Asghar   Shahidi Seyed-Ahmad  

Coatings, Vol. 8, Iss. 2, 2018-02 ,pp. : 80-80

MDPI

Access to resources Recommend Favorite

Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

By Nongonierma Alice Beebyaanda   Abrlova Magdalena   Kilcawley Kieran Noel  

Foods, Vol. 2, Iss. 1, 2013-03 ,pp. : 100-119

MDPI

Access to resources Recommend Favorite

Organic Acid and Residual Sugar Variation in a South African Cheddar Cheese and Possible Relationships with Uniformity

By Lues J.F.R.  

Journal of Food Composition and Analysis, Vol. 13, Iss. 5, 2000-10 ,pp. : 819-825

Academic Press

Access to resources Recommend Favorite

The Influence of Factory and Region on the Composition of South African Cheddar and Gouda Cheese

By Smit L.E.   Schönfeldt H.C.   de Beer W.H.J.   Smith M.F.  

Journal of Food Composition and Analysis, Vol. 14, Iss. 2, 2001-04 ,pp. : 177-198

Academic Press

Access to resources Recommend Favorite