queso duro, fromage a pate dure, flaveur, flavour, texture, hard cheese, textura, aromaSeven varieties of Cheddar cheese were evaluated using free-choice and conventional (quantitative descriptive analysis) profiling. This study looks at the odour and flavour attributes of the cheeses; as well as...
关键词: Hard cheese Physicochemical properties Nutritive value Microflora Manufacturing Cameroon Traditional food stuff Africa Fromage à pate dure Propriété physicochimique 年份: 1994 收藏 引用 批量引用 报错 分享 求助全文 通过文献互助平台发起求助,成功后即可免费获取论文全文。 请先登入...
Occurrence of coagulase-positive Staphylococci, microbial indicators and physical-chemical characteristics of traditional semihard cheese produced in Brazil Coagulase-positive Staphylococci and microbial indicators of the 'Requeijo do Norte', a traditional semihard cheese, were surveyed in Brazil. Coagulase-...
This study investigated the impact of seasonality (lactation stage), milk storage time and somatic cell count (SCC) on the chemical ripening and sensory characteristics of hard goat milk cheese ripened for 12鈥 18 months. Milk was collected from four farms at four stages: indoor feeding (A),...
ablend with fresh cream cheese 混合用新鲜的乳脂干酪[translate] aCambridge convention regret of my life。 剑桥我的生活大会遗憾。[translate] a老男人 老男人[translate] acause all i want is you 导致我要是您的所有[translate] awill it de 意志它de[translate] ...
Effects of different ripening procedures on the final characteristics of Picante cheese Picante da Beira Baixa (or Picante ) cheese is a hard, piquant, salted traditional cheese manufactured in Portugal from raw sheep's and goat's milks. The p... AC Freitas,FX Malcata - Zeitschrift für Leben...
Milkshakes are another trendy dairy drink, but they often contain large amounts of added sugar (and calories). Whey protein, a by-product of the cheese-making process, is the most popular type of protein shake. Adding this powder to some water or milk makes a protein-rich (and surprisingly...
recent milk safety scandals in China, the added regulations make it very challenging for us to expand our herd rapidly. This protects the quality of our cows and cheese, but this also limits our supply at this time. We are working hard to We really va 所有我们的乳酪由母牛我们自己的牧群被...
Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces[J]. International Journal of Food Science and Technology,2020,55(5SI):1971−1979. [57] Yi T, Huang X, Pan S, et al. Physicochemical and functional properties of micronized ...
Biochemical and Microbiological Characteristics of Artisanal Hard Goat's Cheese Changes in composition, nitrogen fractions, fats, casein breakdown characteristics, and microbial flora were studied in Majorero cheese over a 3-mo ripenin... J Fontecha,C Peláez,M Juárez,... - 《Journal of Dairy Sci...