Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening

Overview of attention for article published in International Dairy Journal, March 2023

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RT @akellyucc: Using novel dairy protein ingredients in making Swiss cheese - our new paper published today, in collaboration with @diumrai…

25 Nov 2022

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RT @akellyucc: Using novel dairy protein ingredients in making Swiss cheese - our new paper published today, in collaboration with @diumrai…

25 Nov 2022

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Using novel dairy protein ingredients in making Swiss cheese - our new paper published today, in collaboration with @diumraid @TeagascFood @xia_xiaofeng @fnsucc Effect of β-casein reduction and high heat treatment of micellar casei... https://t.co/mFVLSL

25 Nov 2022

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