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Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry

Crystals in cheese may be considered defects or positive features, depending on the variety and mode of production (industrial, artisanal). Powder x-ray diffractometry (PXRD) offers a simple means to identify and resolve complex combinations of crystals that contribute to cheese characteristics. The...

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Detalles Bibliográficos
Autores principales:	Tansman, G. F., Kindstedt, P. S., Hughes, J. M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer Paris 2015
Materias:	Original Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4768243/ https://www.ncbi.nlm.nih.gov/pubmed/27034746 http://dx.doi.org/10.1007/s13594-015-0225-6

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