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June 1, 1981Journal of Dairy Research

Development of structure and texture in Cheddar cheese

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Authors

MGMargaret L. GreenAustralian National UniversityATA. TurveyBabraham InstituteDHD. G. HobbsThe King's College

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Green et al. (1981) studied this question.

synapsesocial.com/papers/6a95c836e844cd4f5c48f803https://doi.org/10.1017/s0022029900021774
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Intermicellar relationships in rennet-treated separated milk: I. Preparation of representative electron micrographs1978 · 20 citations
  2. 2Physical Techniques in Biological Research1962 · 589 citations
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  4. 4Effect of Curd Deformation during Cheddaring on Characteristics of Cheddar Cheese1970 · 14 citations
  5. 5Textural Analysis of Cheese1979 · 157 citations