Effect of Cutting Time, Temperature and Calcium on Curd Moisture, Whey Fat Losses and Curd Yield by Response Surface Methodology

C.C. Fagan, M. Castillo, F A. Payne, C.P. O'Donnell, D.J. O'Callaghan

    Research output: Contribution to journalArticleResearch

    33 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)4499-4512
    JournalJournal of Dairy Science
    Volume90
    Issue number10
    DOIs
    Publication statusPublished - 1 Oct 2007

    Cite this

    Fagan, C. C., Castillo, M., Payne, F. A., O'Donnell, C. P., & O'Callaghan, D. J. (2007). Effect of Cutting Time, Temperature and Calcium on Curd Moisture, Whey Fat Losses and Curd Yield by Response Surface Methodology. Journal of Dairy Science, 90(10), 4499-4512. https://doi.org/10.3168/jds.2007-0329