The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

International Dairy Journal - Tập 111 - Trang 104816 - 2020
Richardos Nikolaos Salek1, Michaela Černíková1, Eva Lorencová1, Vendula Pachlová1, Vendula Kůrová1, Jana Šenkýřová1, František Buňka1,2
1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01, Zlín, Czech Republic
2Food Research Laboratory, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10, Brno, Czech Republic

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International Dairy Journal

Tập 111

104816

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