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Changes in the Mineral Components in Cheese Juice (Aqueous Phase of Cheese) during Ripening

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Journal of Milk Science and Biotechnology 35 (2) 85 (2017)
DOI: 10.22424/jmsb.2017.35.2.85
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Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening

A. Thierry, M.-B. Maillard and J.-L. Le Quéré
International Dairy Journal 9 (7) 453 (1999)
DOI: 10.1016/S0958-6946(99)00052-7
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135. Studies on the Chemistry of Cheddar Cheese making

F. H. McDowall and R. M. Dolby
Journal of Dairy Research 7 (02) 156 (1936)
DOI: 10.1017/S0022029900001722
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Inorganic constituents of cheese: analysis of juice from a one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases

Howard A. Morris, Carl Holt, Brian E. Brooker, Jean M. Banks and William Manson
Journal of Dairy Research 55 (2) 255 (1988)
DOI: 10.1017/S002202990002608X
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Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese

A. Hassan, M.E. Johnson and J.A. Lucey
Journal of Dairy Science 87 (4) 854 (2004)
DOI: 10.3168/jds.S0022-0302(04)73229-4
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Age-Related Changes in the Water Phase of Mozzarella Cheese

Ming R. Guo and Paul S. Kindstedt
Journal of Dairy Science 78 (10) 2099 (1995)
DOI: 10.3168/jds.S0022-0302(95)76836-9
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