Physicochemical characterization of mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys. | J Dairy Sci;92(11): 5371-7, 2009 Nov. | MEDLINE

Main content 1 Search 2 Footer 3

+A A -A High contrast

VHL CLAP/WR-PAHO/WHO

Latin-American Center for Perinatology, Woman and Reproductive Health

Subject descriptor lookup Advanced Search

Physicochemical characterization of mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys.

Gernigon, G; Piot, M; Beaucher, E; Jeantet, R; Schuck, P.

Affiliation

Gernigon G; INRA, UMR 1253, F-35000 Rennes, France.

J Dairy Sci ; 92(11): 5371-7, 2009 Nov.

Article in En | MEDLINE | ID: mdl-19841197

Subject(s)

Cheese/analysis; Dairying; Food Handling; Industrial Waste/analysis; Milk Proteins/analysis; Carbohydrates/analysis; Hydrogen-Ion Concentration; Lactic Acid/analysis; Minerals/analysis; Nitrogen/analysis; Whey Proteins

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Dairying / Food Handling / Industrial Waste / Milk Proteins Language: En Journal: J Dairy Sci Year: 2009 Type: Article Affiliation country: France

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Dairying / Food Handling / Industrial Waste / Milk Proteins Language: En Journal: J Dairy Sci Year: 2009 Type: Article Affiliation country: France