1. Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening

Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening

TitleEffect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening
Publication TypeJournal Article
Year of Publication2012
AuthorsVoigt, DD, Chevalier, F, Donaghy, JA, Patterson, MF, Qian, MC, Kelly, AL
JournalInnovative Food Science & Emerging Technologies
Volume13
Pagination23–30