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Issue Lait
Volume 86, Number 6, November-december 2006
Page(s) 453 - 459
DOI 10.1051/lait:2006018
Published online 13 December 2006

References of Lait 86 453-459
  1. Acharya M.R., Mistry V.V., Comparison of effect of vacuum condensed and ultrafiltered milk on Cheddar cheese, J. Dairy Sci. 87 (2004) 4004-4012 [PubMed].
  2. Acharya M.R., Mistry V.V., Effect of vacuum-condensed or ultrafiltered milk on pasteurized Process cheese, J. Dairy Sci. 88 (2005) 3037-3043 [PubMed].
  3. Caric M., Gantar M., Kalab M., Effect of emulsifying agents on the microstructure and other characteristics of process cheese - a review, Food Microstruct. 4 (1985) 297-312.
  4. Hassan A.N., Frank J.F., El Soda M., Observation of bacterial exopolysaccharides in dairy products using cryo-scanning electron microscopy, Int. Dairy J. 13 (2003) 755-762 [CrossRef].
  5. Joshi N.S., Muthukumarappan K., Dave R.I., Effect of calcium on microstructure and meltability of part skim mozzarella cheese, J. Dairy Sci. 87 (2004) 1975-1985 [PubMed].
  6. Raval D.M., Mistry V.V., Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat Process cheese, J. Dairy Sci. 82 (1999) 2334-2343.
  7. Serp D., Mueller M., von Stockar U., Marison I.W., Low-temperature electron microscopy for the study of polysaccharide ultrastructures in hydrogels. I. Theoretical and technical consideration, Biotechnol. Bioeng. 79 (2002) 243-252 [CrossRef] [PubMed].
  8. Sutheerawattanonanonda M., Fulcher R.G., Martin F.B., Bastian E.D., Fluorescence image analysis of Process cheese manufactured with trisodium citrate and sodium chloride, J. Dairy Sci. 80 (1997) 620-627.



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