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Publications by Lydia Ong
Microstructure and Composition of Full Fat Cheddar Cheese Made With Ultrafiltered Milk Retentate
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
The Influence of Fat Globule Membrane Material on the Microstructure of Low-Fat Cheddar Cheese
International Dairy Journal
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Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers.
Food Science and Technology International, Tokyo
The Role of Fat in the Flavor of Cheddar Cheese
The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk.
Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate
Food Hydrocolloids
Chemistry
Chemical Engineering
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Proteolysis and Volatile Components of Reduced-Fat Cheeses Made From Ultrafiltered Milk and Different Starters Supplemented With Lactobacilli and Lac-PRT-Lactococci
Le Lait
Some Properties of Cheese Lipase Extracted From Cheddar Cheese
Nihon Chikusan Gakkaiho
Proteolytic Enzymes of Ripening Cheddar Cheese
Utilization of Near Infrared Reflectance for the Determination of Fat, Moisture, and Protein in Cheddar Cheese
Kansas Agricultural Experiment Station Research Reports
