Effect of chymosin reduction and salt substitution on the properties of white salted cheese

Journal article

Peer reviewed

Mutlag M AL-OTAIBI and R. Andrew Wilbey

International dairy journal, Vol.16(8), pp.903-909

01/08/2006

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Milk and cheese industries. Ice creams

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Title: Effect of chymosin reduction and salt substitution on the properties of white salted cheese
Creators - without role: Mutlag M AL-OTAIBI - University of Reading
R. Andrew Wilbey - University of Reading
Publication Details: International dairy journal, Vol.16(8), pp.903-909
Publisher: Elsevier Science
Identifiers: 9920009208331
Academic Unit: King Faisal University
Language: English
Resource Type: Journal article