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Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom
Research article (International Dairy Journal, 2021) · cited 11× · AI/ML
Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom
Summary
Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom is a scholarly article[1].
Key Facts
Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-heat-treatment-on-whey-protein-reduced-micellar-casein-concentrate-a-study-of-texture-proteolysis-levels-and-v
MLA“Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-heat-treatment-on-whey-protein-reduced-micellar-casein-concentrate-a-study-of-texture-proteolysis-levels-and-v.
BibTeX@misc{4ortxyz_effect-of-heat-treatment-on-whey-protein-reduced-micellar-casein-concentrate-a-study-of-texture-proteolysis-levels-and-v_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-heat-treatment-on-whey-protein-reduced-micellar-casein-concentrate-a-study-of-texture-proteolysis-levels-and-v}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom — https://4ort.xyz/entity/effect-of-heat-treatment-on-whey-protein-reduced-micellar-casein-concentrate-a-study-of-texture-proteolysis-levels-and-v (retrieved 2026-05-24)
