The effect of sodium gluconate on pH, lactose, lactic acid, and water soluble Ca changes during cheddar cheese ripening

Authors

C. Phadungath, South Dakota State University
L. E. Metzger

Divisions

Research

Document Type

Abstract

Publication Date

2010

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

93

Pages

127

Language

en

Recommended Citation

Phadungath, C. and Metzger, L. E., "The effect of sodium gluconate on pH, lactose, lactic acid, and water soluble Ca changes during cheddar cheese ripening" (2010). Dairy Science Publication Database. 1057.
https://openprairie.sdstate.edu/dairy_pubdb/1057