A food product having pH 4.8-5.7, and resembling cheese of the 'pasta filata', 'cheddar' or 'American pasteurized types, is made by (a) forming an aq. soln. of adipic acid, having pH 2.5-3.5, the adipic acid being 0.5-1.5% of the final prod. (b) mixing the prod. of (a) ...
Having trouble getting your full daily intake of calcium? Here's a list of calcium rich foods (including non-dairy options) and how much to eat.
ltd is a leading top 3 manufacturer of Non-dairy creamer,crema no lactea en polvo.powdered vegetable fat(NDC),fat filled milk powder,IFFMP,milk replacer,Maltodextrin,foaming creamer,cappuccino base,maltose powder,fat powder,whipping cream powder,cheddar cheese powder for seasonings,i...
ltd is a leading top 3 manufacturer of Non-dairy creamer,crema no lactea en polvo.powdered vegetable fat(NDC),fat filled milk powder,IFFMP,milk replacer,Maltodextrin,foaming creamer,cappuccino base,maltose powder,fat powder,whipping cream powder,cheddar cheese p...
Product Name:Non-Dairy Creamer;Appearance:White powder;Specification:99%;Certification:MSDS;Test Method:HPLC;Packing:1kg/bag.25kg/drum;MOQ:1kg;Sample:Avaliable;Shelf Life:2 years;Grade:Food;Type:Flavoring Agents;Place of Origin:CN;SHA;Storage Type:Cool &
Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese. The objective was to study the influence of different exopolysaccharide (EPS)-producing and nonproducing lactic cultures on the viscoelastic properties of ... AN Hassan,S Awad,K Muthukumarappan...
- 《International Dairy Journal》 被引量: 374发表: 1997年 Contribution of the indigenous microflora to the maturation of cheddar cheese Cheddar cheeses were made from raw milk, pasteurised milk (72°C, 15 s) or milk produced from skim milk which had been microfiltered using an Alfa-Laval ...
Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from cheddar cheese manufact... Antifungal activity of non-starter lactic acid bacteria isolates from dairy products
Significance of non-starter lactic acid bacteria in Cheddar cheese Factors that affect the growth of adventitious lactobacilli in cheddar cheese, their growth substrates and their contribution to cheese quality are discuss... PF Fox,PLH Mcsweeney,CM Lynch - 《Australian Journal of Dairy Technology》...
ltd is a leading top 3 manufacturer of Non-dairy creamer,crema no lactea en polvo.powdered vegetable fat(NDC),fat filled milk powder,IFFMP,milk replacer,Maltodextrin,foaming creamer,cappuccino base,maltose powder,fat powder,whipping cream powder,cheddar cheese powder for seas...