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

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

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