title: Maturation profiles of cheddar-type cheese produced from high heat treatment milk to incorporate whey protein.
authors.affiliation: Hannah Research Institute, Scotland.
authors.forename: J M
authors.initials: JM
authors.lastname: Banks
authors.forename: A J
authors.initials: AJ
authors.lastname: Law
authors.forename: J
authors.initials: J
authors.lastname: Leaver
authors.forename: D S
authors.initials: DS
authors.lastname: Horne
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis; D005260:Female; D005511:Food Handling; D005524:Food Technology / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000032:analysis; D008892:Milk; D008894:Milk Proteins; D009812:Odorants; D013649:Taste; D013997:Time Factors; D000067816:Whey Proteins
chemical_list: D008055:Lipids; D008894:Milk Proteins; D000067816:Whey Proteins