Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture

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

Research output: Contribution to journal › Article › Research

41 Citations (Scopus)

Access to Document

@article{63977f4135d742b78a374cb54c762a1e,

title = "Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture",

author = "C.D. Everard and D.J. O'Callaghan and M.J. Mateo and C.P. O'Donnell and M. Castillo and F.A. Payne",

year = "2008",

month = jul,

day = "1",

doi = "10.3168/jds.2007-0628",

language = "English",

volume = "91",

pages = "2575--2582",

number = "7",

}