Accelerated Fermentation of Cheese Whey. Developing the System-Reference-Cited by-同舟云学术

Accelerated Fermentation of Cheese Whey. Developing the System

Published:1971-11 Issue:11 Volume:54 Page:1595-1604
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bechtle Robert M.,Claydon T.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference34 articles.

1. Amundson, C. H. 1966. Increasing the protein content of whey through fermentation. Proc. Ann. Washington State Univ. Inst. Dairying, 33: 23.

2. Glucose-residue polymers as proteetants against heat-denaturation of whey proteins;Bechtle;J. Dairy Sci.,1971

3. Bechtle, R. M. 1970. Investigation of Accelerated Fermentative Utilization of Cheese Whey for Food and the Recovery of By-products. Ph.D. Dissertation, Kansas State University, Manhattan.

4. Growth stimulation of Lactobacillus casei by sodium citrate;Branen;J. Dairy Sci.,1970

5. Cole, D. H. 1968. Production of a Protein Hydrolysate by Fermentation of Milk Using Bacillus coreus with a Study of the Proteolytic Enzyme Involved. Master's Thesis, Kansas State University, Manhattan.

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2. Lipid and Fatty Acid Composition of Selected Fungi Grown on Whey Medium;Journal of Food Science;1984-05

3. Growth of morel mushroom mycelium in cheese whey;Journal of Dairy Research;1981-02

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