Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco.

Van Hekken, D L

Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco. [electronic resource] - Journal of dairy science Oct 2012 - 5527-35 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1525-3198

10.3168/jds.2011-4933 doi


Cheese--analysis
Color
Fats--analysis
Food Handling--instrumentation
Food Quality
Hydrogen-Ion Concentration
Lactose--analysis
Milk Proteins--analysis
Rheology