Van Hekken, D L <br/><br/>
Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation.  [electronic resource] 

 -  Journal of food science  Apr 2007 
 - E115-20 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2007.00296.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cheese--analysis<br/>Consumer Behavior<br/>Female<br/>Food Handling--methods<br/>Goats--physiology<br/>Humans<br/>Lactation--metabolism<br/>Milk--chemistry<br/>Milk Proteins--analysis<br/>Rheology<br/>Time Factors