Journal of Dairy Science
Volume 90, Issue 1 , Pages 1-12 , January 2007

Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Changes During Ripening

Received 18 July 2006 ,Accepted 31 August 2006.

References 

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PII: S0022-0302(07)72603-6

doi: 10.3168/jds.S0022-0302(07)72603-6

Journal of Dairy Science
Volume 90, Issue 1 , Pages 1-12 , January 2007

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