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 journalArticleResearch

    38 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)2575-2582
    JournalJournal of Dairy Science
    Volume91
    Issue number7
    DOIs
    Publication statusPublished - 1 Jul 2008

    Cite this

    Everard, C. D., O'Callaghan, D. J., Mateo, M. J., O'Donnell, C. P., Castillo, M., & Payne, F. A. (2008). Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture. Journal of Dairy Science, 91(7), 2575-2582. https://doi.org/10.3168/jds.2007-0628