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Marianne Hammershøj

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

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Marije Akkerman
  • Lise Søndergaard Kristensen, University of Copenhagen, Denmark
  • Lene Jespersen, University of Copenhagen, Denmark
  • Mia Balling Ryssel, Chr. Hansen A/S, Denmark
  • Alan Mackie, Institute of Food Research, Norwich Research Park, Colney, Denmark
  • Nick Nørreby Larsen, Thise Dairy, Denmark
  • Ulf Andersen, Arla Strategic Innovation Centre, Arla Foods, Denmark
  • Maria Kümpel Nørgaard, Arla Strategic Innovation Centre, Arla Foods, Denmark
  • Mette Marie Løkke
  • ,
  • Jean Robert Møller
  • ,
  • Line Ahm Mielby
  • Barbara Vad Andersen
  • Ulla Kidmose
  • Marianne Hammershøj
Original languageEnglish
JournalInternational Dairy Journal
Volume70
Pages (from-to)34-45
Number of pages12
ISSN0958-6946
DOIs
Publication statusPublished - Jul 2017

    Research areas

  • Semi-hard cheese, Danish cheese, brining time

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