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...

Full description

Bibliographic Details
Main Author: Tansman, Gil Fils
Format: Others
Language:en
Published: ScholarWorks @ UVM 2017
Subjects:
Online Access:http://scholarworks.uvm.edu/graddis/747
http://scholarworks.uvm.edu/cgi/viewcontent.cgi?article=1746&context=graddis