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Consensus categorization of cheese based on water activity and pH-A rational approach to systemizing cheese diversity.
Trmcic, A; Ralyea, R; Meunier-Goddik, L; Donnelly, C; Glass, K; D'Amico, D; Meredith, E; Kehler, M; Tranchina, N; McCue, C; Wiedmann, M.
Afiliação
  • Trmcic A; Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850.
  • Ralyea R; Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850.
  • Meunier-Goddik L; Department of Food Science and Technology, Oregon State University, Corvallis 97331.
  • Donnelly C; Department of Nutrition and Food Sciences, University of Vermont, Burlington 05405.
  • Glass K; Food Research Institute, University of Wisconsin-Madison, Madison 53706.
  • D'Amico D; Department of Animal Science, University of Connecticut, Storrs 06269.
  • Meredith E; Wegmans Food Markets Inc., Rochester, NY 14603.
  • Kehler M; Jasper Hill Farm, Greensboro, VT 05842.
  • Tranchina N; Murray's Cheese, New York, NY 10014.
  • McCue C; Division of Milk Control and Dairy Services, NYS Department of Agriculture and Markets, Albany, NY 12235.
  • Wiedmann M; Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850. Electronic address: mw16@cornell.edu.
J Dairy Sci ; 100(1): 841-847, 2017 Jan.
Article em En | MEDLINE | ID: mdl-27816245

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Água / Queijo / Consenso / Manipulação de Alimentos Tipo de estudo: Guideline Limite: Animals País/Região como assunto: America do norte Idioma: En Revista: J Dairy Sci Ano de publicação: 2017 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Água / Queijo / Consenso / Manipulação de Alimentos Tipo de estudo: Guideline Limite: Animals País/Região como assunto: America do norte Idioma: En Revista: J Dairy Sci Ano de publicação: 2017 Tipo de documento: Article