Journal of Dairy Science
Volume 89, Issue 7 , Pages 2359-2364 , July 2006

Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures

  • A. Madadlou

      Affiliations

    • Urmia University, Food Science and Engineering, Urmia, Iran
    • Corresponding Author InformationCorresponding author.
    • ,
  • A. Khosroshahi

      Affiliations

    • Urmia University, Food Science and Engineering, Urmia, Iran
    • ,
  • S.M. Mousavi

      Affiliations

    • Tehran University, Food Science and Engineering, Karadj, Iran
    • ,
  • Z.E. Djome

      Affiliations

    • Tehran University, Food Science and Engineering, Karadj, Iran

Received 12 January 2006 ,Accepted 28 February 2006.

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PII: S0022-0302(06)72308-6

doi: 10.3168/jds.S0022-0302(06)72308-6

Journal of Dairy Science
Volume 89, Issue 7 , Pages 2359-2364 , July 2006

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