Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calori...
Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study
About this item
Full title
Author / Creator
Lopez, C , Briard-Bion, V , Camier, B and Gassi, J.-Y
Publisher
Savoy, IL: Elsevier Inc
Journal title
Language
English
Formats
Publication information
Publisher
Savoy, IL: Elsevier Inc
Subjects
More information
Scope and Contents
Contents
The experiments reported in this study give deeper insight into the crystallization of milk fat in Emmental cheese, which is the most widely consumed hard cheese in France. Differential scanning calorimetry (DSC) was used to monitor the thermal properties of milk fat after the main stages involved during manufacture of Emmental cheese. By heating t...
Alternative Titles
Full title
Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_hal_primary_oai_HAL_hal_00489854v1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_hal_primary_oai_HAL_hal_00489854v1
Other Identifiers
ISSN
0022-0302
E-ISSN
1525-3198
DOI
10.3168/jds.S0022-0302(06)72562-0
