Use of heat-treated cheesemilk to make high quality Cheddar cheese

被引：0
|
作者：
Luth, B. [1 ]
机构：
[1] Tillamook Cty Creamery Assn, Tillamook, OR USA
来源：
JOURNAL OF DAIRY SCIENCE | 2004年 / 87卷
关键词：
cheese; heat-treatment; 60 day hold;
D O I：
暂无
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：122 / 122
页数：1
相关论文
共 50 条
  • [41] Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese
    Li, Hongjuan
    Qin, Airong
    Yu, Hongmei
    Han, Yiyu
    Zheng, Shan
    Li, Hongbo
    Yu, Jinghua
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 124
  • [42] Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese
    Lamichhane, Prabin
    Pietrzyk, Anna
    Feehily, Conor
    Cotter, Paul D.
    Mannion, David T.
    Kilcawley, Kieran N.
    Kelly, Alan L.
    Sheehan, Jeremiah J.
    JOURNAL OF DAIRY SCIENCE, 2018, 101 (07) : 5738 - 5750
  • [43] A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese
    Cilliers, Frans Pieter
    Gouws, Pieter Andries
    Koutchma, Tatiana
    Engelbrecht, Yolanda
    Adriaanse, Craig
    Swart, Pieter
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2014, 23 : 94 - 106
  • [44] Sorption Isotherms Characteristics of High Temperature Heat-Treated Wood
    Gao X.
    Zhou F.
    Zhou Y.
    Linye Kexue/Scientia Silvae Sinicae, 2019, 55 (07): : 119 - 127
  • [45] Characterization of Isothermally Heat-Treated High Carbon Nanobainitic Steels
    G. Sidhu
    S. D. Bhole
    E. Essadiqi
    D. L. Chen
    Journal of Materials Engineering and Performance, 2013, 22 : 3070 - 3076
  • [46] Characterization of Isothermally Heat-Treated High Carbon Nanobainitic Steels
    Sidhu, G.
    Bhole, S. D.
    Essadiqi, E.
    Chen, D. L.
    JOURNAL OF MATERIALS ENGINEERING AND PERFORMANCE, 2013, 22 (10) : 3070 - 3076
  • [47] The FAST method, a rapid approach of the nutritional quality of heat-treated foods
    Birlouez-Aragon, I
    Leclere, J
    Quedraogo, CL
    Birlouez, E
    Grongnet, JF
    NAHRUNG-FOOD, 2001, 45 (03): : 201 - 205
  • [48] Effect of heat-treated flour on the quality and storage stability of fresh noodles
    Hong, Tingting
    Zhao, Qiyan
    Xu, Dan
    Yuan, Yirong
    Ma, Yue
    Wu, Fengfeng
    Xu, Xueming
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 146
  • [49] Effect of heat-treated wheat germ on dough properties and crackers quality
    Meriles, Silvina Patricia
    Penci, Maria Cecilia
    Steffolani, Maria Eugenia
    Ribotta, Pablo Daniel
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (04): : 1837 - 1843
  • [50] The use of MCDM techniques to assess fluid pressure on the bending quality of AA6063 heat-treated tubes
    Modanloo, Vahid
    Elyasi, Majid
    Talebi-Ghadikolaee, Hossein
    Khatir, Farzad Ahmadi
    Akhoundi, Behnam
    JOURNAL OF ENGINEERING RESEARCH, 2024, 12 (01): : 251 - 258
12345