Van Hekken, D L <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.2011-4933  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--analysis<br/>Color<br/>Fats--analysis<br/>Food Handling--instrumentation<br/>Food Quality<br/>Hydrogen-Ion Concentration<br/>Lactose--analysis<br/>Milk Proteins--analysis<br/>Rheology