Volume 80, Number 1, January-February 2000New applications of membrane technology in the dairy industry
|Page(s)||77 - 91|
Lait 80 (2000) 77-91
Effect of homogenization of cream on composition, yield, and functionality of Cheddar cheese made from milk supplemented with ultrafiltered milk1
Bonney S. Oommen, Vikram V. Mistry, Manoj G. Nair
Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings, SD 57007, USA
Cheddar cheese / homogenization / ultrafiltration
1 Published with the approval of director of the South Dakota Agricultural Experiment Station as Publication Number 3139 of the Journal Series. This research was sponsored, in part, by the Minnesota-South Dakota Dairy Foods Research Center, Brookings, SD and Dairy Management, Inc., Rosemont, IL.
Correspondence and reprints: V.-V. Mistry
Copyright INRA, EDP Sciences
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.