SHOULD PASTEURIZATION OF MILK FOR CHEESE-MAKING BE MANDATORY

被引：0

作者：

NELSON, JH ^{[1
]}

机构：

[1] UNIV WISCONSIN,FOOD RES INST,MADISON,WI 53706

来源：

JOURNAL OF FOOD PROTECTION | 1988年 / 51卷 / 10期

关键词：

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：826 / 826

页数：1

共 50 条

[1] ULTRAFILTRATION OF MILK FOR CHEESE-MAKING
MANN, EJ
[J]. DAIRY INDUSTRIES INTERNATIONAL, 1982, 47 (12) : 11 - 12
[2] HOMOGENIZATION OF MILK FOR CHEESE-MAKING - A REVIEW
JANA, AH
UPADHYAY, KG
[J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1992, 47 (01) : 72 - 79
[3] MILK SAVING IN CHEESE-MAKING BY ULTRAFILTRATION
DEJMEK, P
[J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1986, 41 (11): : 686 - 688
[4] CHEESE-MAKING WITHOUT LIQUID MILK
DAVIS, JG
[J]. DAIRY INDUSTRIES INTERNATIONAL, 1980, 45 (10) : 7 - &
[5] Microwave pasteurization of milk in a continuous flow unit. Effects on the cheese-making properties of goat's milk
Villamiel, M
LopezFandino, R
Olano, A
[J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1997, 52 (01): : 29 - 32
[6] A MICROBIOLOGICAL SPECIFICATION FOR MILK FOR ASEPTIC CHEESE-MAKING
TURNER, KW
LAWRENCE, RC
LELIEVRE, J
[J]. NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1986, 21 (03): : 249 - 254
[7] STANDARDIZATION OF MILK FOR CHEESE-MAKING AT FACTORY LEVEL
PHELAN, JA
[J]. JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY, 1981, 34 (04): : 152 - 156
[8] THE IMPORTANCE OF MILK PROTEIN VARIANTS FOR CHEESE-MAKING
PABST, K
[J]. KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE, 1994, 46 (03): : 263 - 274
[9] STANDARDIZATION OF MILK FOR CHEESE-MAKING AT RESEARCH LEVEL
CHAPMAN, HR
[J]. JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY, 1981, 34 (04): : 147 - 152
[10] COAGULATION OF MILK FOR CHEESE-MAKING BY ESTER HYDROLYSIS
DEANE, DD
HAMMOND, EG
[J]. JOURNAL OF DAIRY SCIENCE, 1959, 42 (05) : 901 - 901

← 1 2 3 4 5 →