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Dairy Sci. Technol., 89 6 (2009) 555-568

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Limited ripening of low-fat UF-cheese due to CaPO₄ barrier?
L'affinage limité des fromages maigres produits par UF s'expliquerait-il par la présence d'une barrière de phosphate de calcium ?

John A. Hannon, Sylvie Lortal, Jean-Pierre Tissier and Marie-Hélène Famelart

Dairy Sci. Technol., 89 6 (2009) 555-568

Published online: 16 October 2009

DOI: https://doi.org/10.1051/dst/2009035

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Dairy Science and Technology

ISSN: 1958-5586 - eISSN: 1958-5594
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