In: Microbiology and Biochemistry of Cheese and Fermented Milk, 2nd Edition; Law, B.A.; Ed.; Blackie Academic and Professional: London, 1997; 253-298.Urbach, G. (1997). The chemical and biochemical basis of cheese and milk aroma. In: Microbiology and biochemistry of cheese and fermented ...
还没人写过短评呢 我要写书评 Chemical Changes in the Souring of Milk and Their Relations to Cottage Cheese, Volumes 245-260...的书评 ··· ( 全部0 条 ) 论坛 ··· 在这本书的论坛里发言 + 加入购书单 谁读这本书? ··· 二手市场 ··· 在豆瓣转让 手里有一本闲着? 订阅...
cheese-makingsoft cheeseseffect of processingThis study was carried out to produce and observe the effect of processing on the chemical quality of soft unripened cheese made from skimmed camel milk. Soft unripened cheese from camel milk was prepared by using conventional cheese-making methodology, a...
The majority of sheep and goat milk produced in the world is transformed into cheese, therefore, feeding is a major factor affecting the quality of sheep and goat milk and, hence sheep and goat cheese quality. This discussion is an attem... N Assan 被引量: 4发表: 2015年 Effects of supp...
Lower temperatures of milk storage favored a larger soluble nitrogen fraction and greater cheese proteolysis, probably caused by an enhanced plasmin activity. From this work, it is concluded that both milk temperature storage and transport system could affect cheese ripening, leading to significant ...
Improper processing or conditions that may cause the whole or a few ingredients turn into nonfunctional or harmful form or change the final nutritional quality of food should be prevented by closely monitoring the chemical nature of the key components. Nondestructive, fast, and molecular level ...
The purpose of this study was to determine the effects of season, locality and the different altitudes at which farms are located, on the physico-chemical composition, morphometric characteristics of fat globules, fatty acid composition and cheese making aptitude of milk of Massese ewersquo;s ...
In order to improve the flavor and quality,the effects of different ripening condition were studied on physical and chemical properties of hard cheese made from yak's milk with the index such as moisture,pH,NaCl,total nitrogen,pH 4.6soluble nitrogen,12%trichloroacetic acid soluble nitrogen and fre...
Buffalo, Milk, Cheese yieldThe aim of this study was to estimate cheese yield by using the chemical- physical parameters of the milk. Analysis were performed on 325 milk samples with 80-219 days in milk interval. Furthermore, buffaloes which showed a ratio between theoretical cheese yield (...
Real cheese yield at 28 hours/proteins ratio and 28CY were corrected and ANOVA was repeated on corrected data, in order to verify the modifications of the values. These correction reduced but did not eliminate the differences.Key words: Buffalo,聽Milk,聽Curd...