Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening
Kevany Soodam, Lydia Ong, Ian B Powell, Sandra E Kentish, Sally L Gras
Dairy Science & Technology | SPRINGER FRANCE | Published : 2015
Related Projects (1)
Awarded by Dairy Innovation Australia
The authors acknowledge the Australian Government for providing the Australian Postgraduate Award (APA) scholarship and Dairy Innovation Australia for financial support (08209C). We thank Murray Goulburn, Lion and Warrnambool Cheese and Butter for their involvement in the project. We also thank the Particulate Fluids Processing Centre (PFPC), the Bio21 Institute, the Electron Microscopy Unit and the Biological Optical Microscopy Platform for equipment access and Mr Roger Curtain for his help in operating the cryo-SEM.