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Journal of Dairy Science
Volume 91, Issue 6
, Pages 2190-2195
, June 2008
Characterization of Calcium Lactate Crystals on Cheddar Cheese by Image Analysis
References
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- . Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in Cheddar cheese. J. Dairy Sci. 2003;86:2516–2524
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- . Decayed lactic bacteria—A possible source of crystallization nuclei in cheese. J. Dairy Sci. 1980;63:301–304
- . Factors affecting solubility of calcium lactate in aqueous solutions. J. Dairy Sci. 2004;87:863–867
- . Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese. J. Dairy Sci. 2005;88:3737–3744
- . Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese. J. Dairy Sci. 2005;88:4157–4164
- . Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization. J. Dairy Sci. 2007;90(Suppl. 1):197;(Abstr.)
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PII: S0022-0302(08)71169-X
doi: 10.3168/jds.2008-1077
© 2008 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
« Previous
Next »
Journal of Dairy Science
Volume 91, Issue 6
, Pages 2190-2195
, June 2008
