Development and Implementation of Methods to Study Crystallization in Cheese
Dissolved compounds and ions, including mineral elements and products of microbial metabolism, are present in many cheeses in relatively high concentrations. These dissolved substances may precipitate from the aqueous phase of cheese to form sparingly soluble crystals that can impart a crunchy, grit...
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Format: | Others |
Language: | en |
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ScholarWorks @ UVM
2017
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Online Access: | http://scholarworks.uvm.edu/graddis/747 http://scholarworks.uvm.edu/cgi/viewcontent.cgi?article=1746&context=graddis |