Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese

Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 102, December 2017, Pages 748-758

C.D. Hickey, B.W.K. Diehl, M. Nuzzo, A. Millqvist-Feurby, M.G. Wilkinson, J.J. Sheehan,