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

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

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