The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese
- C. D. Hickey
- , M. G. O'Sullivan
- , J. Davis
- , D. Scholz
- , K. N. Kilcawley
- , M. G. Wilkinson
- , J. J. Sheehan
- Teagasc - Irish Agriculture and Food Development Authority
- University of Limerick
- University College Cork
- University College Dublin
Research output: Contribution to journal › Article › peer-review