Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

Bart C Weimer, B. Dias, M. Ummadi, J. Broadbent, C. Brennand, J. Jaegi, M. Johnson, F. Milani, J. Steele, D. V. Sisson

Research output: Contribution to journalArticle

60 Scopus citations
Original languageEnglish (US)
Pages (from-to)383-398
Number of pages16
JournalLait
Volume77
Issue number3
StatePublished - May 1997
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

Cite this

Weimer, B. C., Dias, B., Ummadi, M., Broadbent, J., Brennand, C., Jaegi, J., Johnson, M., Milani, F., Steele, J., & Sisson, D. V. (1997). Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening. Lait, 77(3), 383-398.