Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

Research output: Contribution to journalJournal articleResearchpeer-review

Mette Winther Børsting, Karsten Bruun Qvist, Morten Rasmussen, Jannik Vindeløv, Finn Kvist Vogensen, Ylva Margareta Ardö

Original languageEnglish
JournalDairy Science & Technology
Issue number5
Pages (from-to)593-612
Number of pages20
Publication statusPublished - 2012

ID: 41817545