Use of Foam-Spray-Dried Cottage Cheese Whey in Water Ices-Reference-Cited by-同舟云学术

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Use of Foam-Spray-Dried Cottage Cheese Whey in Water Ices

Published:1966-09 Issue:9 Volume:49 Page:1156-1157
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Guy Eugene J.,Vettel Harold E.,Pallansch Michael J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference7 articles.

1. American Dry Milk Institute. 1947. Grading of Dry Whole Milk and Sanitary and Quality Standards. 20 pp. Bull. 193.

2. The Colorimetric Determination of Phosphorus;Fiske;J. Biol. Chem.,1925

3. Ice Cream and Related Products;Fransden,1961

4. USDA Develops Foam-Spray Drying;Hanrahan;Food Eng.,1961

5. Hedonic Scale Method for Measuring Food Preferences;Peryam;Food Technol.,1957

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional Significance of Lactose: I. Nutritional Aspects of Lactose Digestion;Developments in Dairy Chemistry—3;1985

2. Modification of Lactose and Lactose-Containing Dairy Products with β-Galactosidase;Developments in Dairy Chemistry—3;1985

3. Utilisation of cheese whey in production of milk-clotting enzymes;Agricultural Wastes;1981-10

4. ACCEPTABILITY OF FROZEN DESSERTS MADE WITH NEUTRALIZED, HYDROLYZED, FLUID COTTAGE CHEESE WHEY;Journal of Food Science;1980-07

5. Coprecipitation of acid cheese whey and tannery waste and recovery of protein;Biotechnology and Bioengineering;1978-04

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