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1999, Dairy Products Research Centre (DPRC), ISBN 9781841701226, Volume no. 29., 11
Book
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 03/2018, Volume 17, Issue 2, pp. 371 - 390
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 02/2015, Volume 41, Issue 2, pp. 135 - 148
This review considers the relationship between cheese manufacture process parameters including high heat and high pressure processes and protein... 
LASER-SCANNING MICROSCOPY | DENATURED WHEY-PROTEIN | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID BACTERIA | NUCLEAR-MAGNETIC-RESONANCE | SWEET CREAM BUTTERMILK | FILATA MOZZARELLA CHEESES | HIGH-PRESSURE TREATMENT | CHEDDAR CHEESE | MILK-FAT GLOBULE | TO-MOISTURE RATIO | Cheese | Production processes
Journal Article
JOURNAL OF DAIRY SCIENCE, ISSN 0022-0302, 03/2018, Volume 101, Issue 3, pp. 2692 - 2709
The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory... 
AGRICULTURE, DAIRY & ANIMAL SCIENCE | RHEOLOGICAL PROPERTIES | TEXTURE DEVELOPMENT | FAT CHEDDAR CHEESE | FOOD SCIENCE & TECHNOLOGY | LACTOBACILLUS-HELVETICUS | MOZZARELLA CHEESE | structure | cheese | CASEIN MICELLES | function | SENSORY PROPERTIES | interaction | MAGNETIC-RESONANCE | REDUCED-FAT | SEMIHARD CHEESE
Journal Article
International Dairy Journal, ISSN 0958-6946, 07/2017, Volume 70, pp. 34 - 45
Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected... 
SOFT CHEESES | SALT | CAMEL CHYMOSIN | CALF RENNET | FAT CHEDDAR CHEESE | FOOD SCIENCE & TECHNOLOGY | SENSORY PROPERTIES | PROTEOLYSIS | PARTIAL SUBSTITUTION | MOZZARELLA CHEESE | MILK-CLOTTING ENZYMES
Journal Article
Callaloo, ISSN 0161-2492, 4/2009, Volume 32, Issue 2, pp. 488 - 497
Journal Article
2000, Dairy Products Research Centre (DPRC), ISBN 1841701203, Volume no. 27., 11
Book
Trends in Food Science & Technology, ISSN 0924-2244, 10/2015, Volume 45, Issue 2, pp. 167 - 178
Mesophilic lactobacilli are the most important components of the non-starter lactic acid bacteria (NSLAB) microbiota of cheese. This reviews up-dates the most... 
Mesophilic lactobacilli | Cheese ripening | NSLAB | Adjunct cultures | LACTOBACILLUS-PLANTARUM | GREEK KASSERI CHEESE | FOOD SCIENCE & TECHNOLOGY | RAW-MILK | PDO CHEESE | EWES-MILK | MICROBIAL ECOLOGY DYNAMICS | GOATS MILK CHEESE | CACIOCAVALLO PUGLIESE CHEESE | CHEDDAR CHEESE | Bacteria | Cheese | Microbiota (Symbiotic organisms) | Proteolysis | Genomics
Journal Article