Further reading

DYBING, S.T. and SMITH, D.E. (1998). The ability of phosphates or K-carrageenan to coagulate whey proteins and the possible uses of such coagula in cheese manufacture. J. Dairy Sei. 81, 309-317.

DYBING, S.T., PARSONS, J.G., MARTIN, J.H. and SPURGEON, K.R. (1982). Effect of sodium hexametaphosphate on cottage cheese yields. J. Dairy Sei. 65, 544-551.

EMMONS, D.B. and TUCKEY, S.L. (1967). Cottage and Other Cultured Milk Produets, Pfizer Cheese Monograms, Volume III, Chas Pfizer & Co., New York.

GUINEE, T.P., PUDJA, P.D. and FARKYE, N.Y. (1993). Fresh acid-coagulated cheese varieties, in Cheese: Chemistry, Physies and Mierobiology Volume 2 Major Cheese Groups, 2nd edn, P.F. Fox (ed.), Chapman & Hall, London, pp. 363-419.

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