LACTOSE LACTIC ACID AND MINERAL EQUILIBRIA IN CHEDDAR CHEESE MANUFACTURE

被引：45

|

作者：

CZULAK, J

CONOCHIE, J

SUTHERLA.BJ

VANLEEUW.HJ

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1969年 / 36卷 / 01期

关键词：

D O I：

10.1017/S0022029900012577

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：93 / &

相关论文

共 50 条

[31] THE USE OF NONSTARTER LACTOBACILLI IN CHEDDAR CHEESE MANUFACTURE
BROOME, MC
KRAUSE, DA
HICKEY, MW
[J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1990, 45 (02) : 67 - 73
[32] THE MANUFACTURE OF CHEDDAR CHEESE FROM PASTEURIZED MILK
WILSON, HL
HALL, SA
ROGERS, LA
[J]. JOURNAL OF DAIRY SCIENCE, 1945, 28 (03) : 187 - 200
[33] The impact of milk composition on cheddar cheese manufacture
Amenu, B.
Deeth, H. C.
[J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2007, 62 (03) : 171 - 184
[34] Strategies for the manufacture of low fat Cheddar cheese
Adams, S. P.
McMahon, D. J.
Broadbent, J. R.
Larsen, S. L.
Drake, M.
[J]. JOURNAL OF ANIMAL SCIENCE, 2007, 85 : 271 - 271
[35] THE EFFECT OF PENICILLIN IN MILK ON THE MANUFACTURE OF CHEDDAR CHEESE
HUNTER, GJE
[J]. JOURNAL OF DAIRY RESEARCH, 1949, 16 (02) : 235 - 241
[36] THE INFLUENCE OF PENICILLIN ON THE MANUFACTURE AND RIPENING OF CHEDDAR CHEESE
WHITEHEAD, HR
LANE, DJ
[J]. JOURNAL OF DAIRY RESEARCH, 1956, 23 (03) : 355 - 360
[37] The influence of manufacture on the free D-amino acid content of Cheddar cheese
Csapo, J.
Varga-Visi, E.
Loki, K.
Albert, Cs.
[J]. AMINO ACIDS, 2007, 32 (01) : 39 - 43
[38] The influence of manufacture on the free D-amino acid content of Cheddar cheese
J. Csapó
É. Varga-Visi
K. Lóki
Cs. Albert
[J]. Amino Acids, 2007, 32 : 39 - 43
[39] PARTITION OF LACTOSE, CITRIC ACID AND BIACETYL DURING THE MANUFACTURE OF COTTAGE CHEESE
KRISHNASWAMY, MA
BABEL, FJ
[J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (06) : 485 - 486
[40] INFLUENCE OF SALT ON LACTOSE FERMENTATION AND PROTEOLYSIS IN CHEDDAR CHEESE
THOMAS, TD
PEARCE, KN
[J]. NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1981, 16 (03): : 253 - 259

← 1 2 3 4 5 →