Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures
Søndergaard, Lise, Ryssel, Mia, Svendsen, Carina, Høier, Erik, Andersen, Ulf, Hammershøj, Marianne, Møller, Jean R., Arneborg, Nils, Jespersen, Lene
Published in International journal of food microbiology (20.11.2015)
Published in International journal of food microbiology (20.11.2015)
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Journal Article
Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content
Møller, Kirsten Kastberg, Rattray, Fergal P., Høier, Erik, Ardö, Ylva
Published in Dairy science & technology (01.09.2012)
Published in Dairy science & technology (01.09.2012)
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Journal Article
Conference Proceeding
Enhancing cheese yield by phospholipase treatment of cheese milk
Hoier, E, Lilbaek, H, Broe, M.L, Sorensen, N.K
Published in Australian Journal of Dairy Technology (01.07.2006)
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Published in Australian Journal of Dairy Technology (01.07.2006)
Journal Article
Conference Proceeding
食盐浓度变化对切达干酪成熟过程中生化特性的影响
Møller, Kirsten Kastberg, Rattray, Fergal P, Høier, Erik, Ardö, Ylva
Published in Dairy science & technology (2012)
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Published in Dairy science & technology (2012)
Journal Article