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

Producción científica: Contribución a una revista › Artículo › Investigación

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@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",

}

TY - JOUR

T1 - Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture

AU - Everard, C.D.

AU - O'Callaghan, D.J.

AU - Mateo, M.J.

AU - O'Donnell, C.P.

AU - Castillo, M.

AU - Payne, F.A.

PY - 2008/7/1

Y1 - 2008/7/1

U2 - 10.3168/jds.2007-0628

DO - 10.3168/jds.2007-0628

M3 - Article

SN - 0022-0302

VL - 91

SP - 2575

EP - 2582

JO - Journal of Dairy Science

JF - Journal of Dairy Science

IS - 7

ER -