cheddar smoked
Selected indexed studies
- Consumer perception of smoked Cheddar cheese. (J Dairy Sci, 2021) [PMID:33309346]
- Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke. (J Dairy Sci, 2022) [PMID:35570037]
- Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization. (J Dairy Sci, 2009) [PMID:19620642]
_Worker-drafted node — pending editorial review._
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Sources
- Consumer perception of smoked Cheddar cheese. (2021) pubmed
- Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke. (2022) pubmed
- Quantitation of Growth of Mold on Cheese. (1987) pubmed
- Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization. (2009) pubmed
- Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses. (2013) pubmed
- Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese. (2005) pubmed
- Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese. (2005) pubmed
- Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese. (2014) pubmed
- The effect of application of cold natural smoke on the ripening of Cheddar cheese. (2003) pubmed
- Characterization of calcium lactate crystals on cheddar cheese by image analysis. (2008) pubmed