Influence of calcium, phosphorus, residual lactose, and salt-to-moisture ratio (S/M) of Cheddar cheese on glycolysis during ripening

被引：0

作者：

Upreti, P. ^{[1
]}

Mckay, L. L. ^{[1
]}

Metzger, L. E. ^{[1
]}

机构：

[1] Univ Minnesota, MN SD Dairy Food Res Ctr, St Paul, MN 55108 USA

来源：

JOURNAL OF ANIMAL SCIENCE | 2005年 / 83卷

关键词：

organic acids; cheese ripening;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：17 / 17

页数：1

共 21 条

[1] Influence of calcium, phosphorus, residual lactose, and salt-to-moisture ratio (S/M) of Cheddar cheese on glycolysis during ripening
Upreti, P.
McKay, L. L.
Metzger, L. E.
[J]. JOURNAL OF DAIRY SCIENCE, 2005, 88 : 17 - 17
[2] Influence of calcium, phosphorus, residual lactose, and salt-to-moisture ratio (S/M) of Cheddar cheese on proteolysis during ripening
Upreti, P.
Lehtola, P. S.
Metzger, L. E.
[J]. JOURNAL OF DAIRY SCIENCE, 2005, 88 : 233 - 233
[3] Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: Proteolysis during ripening
Upreti, P
Metzger, LE
Hayes, KD
[J]. JOURNAL OF DAIRY SCIENCE, 2006, 89 (02) : 444 - 453
[4] Effect of calcium and phosphorus, residual lactose and salt-to-moisture ratio on textural properties of cheddar cheese during ripening
Chevanan, N.
Muthukumarappan, K.
Upreti, P.
Metzger, L. E.
[J]. JOURNAL OF TEXTURE STUDIES, 2006, 37 (06) : 711 - 730
[5] Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening
Upreti, P.
Metzger, L. E.
[J]. JOURNAL OF DAIRY SCIENCE, 2007, 90 (01) : 1 - 12
[6] Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening
Chevanan, N.
Muthukumarappan, K.
[J]. JOURNAL OF FOOD SCIENCE, 2007, 72 (04) : E168 - E176
[7] Viscoelastic properties of Cheddar cheese: Effect of calcium and phosphorus, residual lactose, salt-to-moisture ratio and ripening time
Chevanan, N.
Muthukumarappan, K.
[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2008, 11 (03) : 624 - 637
[8] Influence of calcium, phosphorus, residual lactose, and salt-to-moisture ratio on cheese quality: pH changes during ripening
Upreti, P.
Lehtola, P. S.
Metzger, L. E.
[J]. POULTRY SCIENCE, 2004, 83 : 93 - 93
[9] Influence of calcium, phosphorus, residual lactose, and salt-to-moisture ratio on cheese quality: pH changes during ripening
Upreti, P.
Lehtola, P. S.
Metzger, L. E.
[J]. JOURNAL OF ANIMAL SCIENCE, 2004, 82 : 93 - 93
[10] Influence of calcium, phosphorus, residual lactose, and salt-to-moisture ratio on cheese quality: pH changes during ripening
Upreti, P.
Lehtola, P. S.
Metzger, L. E.
[J]. JOURNAL OF DAIRY SCIENCE, 2004, 87 : 93 - 93

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