The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted...
The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
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Publisher
New York: Springer US
Journal title
Language
English
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Publication information
Publisher
New York: Springer US
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Scope and Contents
Contents
Salting is an essential step in the production of Cheddar and other cheese varieties and is a well-studied process but the effect of salt addition on the microstructure of the milk ingredients and resulting cheese is not well known. This study provides insights into how the primary components in milk and the cheese matrix respond to salting. High c...
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Full title
The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
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Record Identifier
TN_cdi_proquest_journals_2278322133
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2278322133
Other Identifiers
ISSN
1557-1858
E-ISSN
1557-1866
DOI
10.1007/s11483-019-09606-x
