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Short communication: A new minicurd model system for hard cooked cheeses

M A Vélez1, M C Perotti1, S R Rebechi1

  • 1Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Santiago del Estero 2829, Santa Fe, CP 3000, Argentina.

Journal of Dairy Science
|April 2, 2015
PubMed

Keywords:
cheese-making technologyhard cheeseminicurd model

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