Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

  • Marije Akkerman
  • Lise Søndergaard Kristensen, Department of Food Science, University of Copenhagen, Danmark
  • Lene Jespersen, Department of Food Science, University of Copenhagen, Danmark
  • Mia Balling Ryssel, Chr Hansen A/S, Danmark
  • Alan Mackie, Institute of Food Research, Norwich Research Park, Colney, Danmark
  • Nick Nørreby Larsen, Thise Dairy, Danmark
  • Ulf Andersen, Arla Strategic Innovation Centre, Arla Foods, Danmark
  • Maria Kümpel Nørgaard, Arla Strategic Innovation Centre, Arla Foods, Danmark
  • Mette Marie Løkke
  • ,
  • Jean Robert Møller
  • ,
  • Line Ahm Mielby
  • Barbara Vad Andersen
  • Ulla Kidmose
  • Marianne Hammershøj
OriginalsprogEngelsk
TidsskriftInternational Dairy Journal
Vol/bind70
Sider (fra-til)34-45
Antal sider12
ISSN0958-6946
DOI
StatusUdgivet - jul. 2017

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