INCREASING SOLIDS-NOT-FAT IN ICE CREAM - A PROCESS FOR THE ENZYMATIC HYDROLYSIS OF LACTOSE

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SAMPEY, JJ

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JOURNAL OF DAIRY SCIENCE | 1954年 / 37卷 / 06期

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S8 [畜牧、动物医学、狩猎、蚕、蜂];

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0905 ;

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页码：643 / 643

页数：1

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[1] THE DETERMINATION OF MILK SOLIDS-NOT-FAT IN ICE-CREAM
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[8] CHANGES IN PERCENTAGE OF PROTEIN, MILK FAT, AND SOLIDS-NOT-FAT DURING MILKING PROCESS
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[9] SUBSTITUTION OF NON-FAT MILK SOLIDS IN ICE-CREAM WITH WHEY-PROTEIN CONCENTRATE AND HYDROLYZED LACTOSE
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[J]. NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1984, 19 (03): : 255 - 261
[10] INCREASING ACCURACY OF GOLDING PLASTIC BEAD TEST FOR DETERMINING SOLIDS-NOT-FAT IN NORMAL MILK
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