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Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method
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Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

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Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response

C C Fagan1, M Castillo, F A Payne

  • 1Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland. colette.fagan@ucd.ie

Journal of Dairy Science
|September 21, 2007
PubMed

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