Flavour development and distribution of fat globule size and shape in cheddar-type cheeses made from skim milk homogenised with AMF or its fractions

被引：0
|
作者：
Wijesundera, C
Drury, L
Muthuku-marappan, K
Gunasekaran, S
Everett, DW
机构：
[1] Food Sci Australia, Highett, Vic 3190, Australia
[2] Univ Wisconsin, Ctr Dairy Res, Madison, WI 53706 USA
[3] Univ Melbourne, Dept Food Sci & Agribusiness, Werribee, Vic 3030, Australia
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 1998年 / 53卷 / 02期
关键词：
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
收藏
页码：107 / 107
页数：1
相关论文
共 4 条
  • [1] The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions
    O'Mahony, JA
    Auty, MAE
    McSweeney, PLH
    [J]. JOURNAL OF DAIRY RESEARCH, 2005, 72 (03) : 338 - 348
  • [2] Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions
    Ayala-Bribiesca, Erik
    Turgeon, Sylvie L.
    Britten, Michel
    [J]. JOURNAL OF DAIRY SCIENCE, 2017, 100 (04) : 2454 - 2470
  • [3] Elucidation of the effect of fat globule size and shape on cheddar cheese flavour development using a fat-substituted cheese model
    Wijesundera, C
    Drury, L
    Muthukumarappan, K
    Gunasekaran, S
    Everett, DW
    [J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2000, 55 (01) : 9 - 15
  • [4] Postprandial lipemia and fecal fat excretion in rats is affected by the calcium content and type of milk fat present in Cheddar-type cheeses (Reprinted from Food Research International, vol 107, pg 589-595, 2018)
    Ayala-Bribiesca, Erik
    Turgeon, Sylvie L.
    Pilon, Genevieve
    Marette, Andre
    Britten, Michel
    [J]. FOOD RESEARCH INTERNATIONAL, 2019, 118 : 65 - 71
1