Continuous Manufacture of Cottage and Other Uncured Cheese Varieties-Reference-Cited by-同舟云学术

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Continuous Manufacture of Cottage and Other Uncured Cheese Varieties

Published:1975-07 Issue:7 Volume:58 Page:1008-1014
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ernstrom C.A.,Kale C.G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

1. Gold Spot Dairy boosts cottage cheese sales;Dairy and Ice Cream Field.,1973

2. Official methods of analysis,1970

3. Direct acid, continuous cottage cheese process;Born;Cult. Dairy Products J.,1969

4. Connor, F. R. 1973. The production of sour curd, cheese by continuous fermentation. MS thesis. University of New South Wales. Sydney, Australia.

5. Corbin, E. A. Jr. 1971. Cheese manufacture. U.S. Patent 3,620,768.

Cited by 13 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. A dual-acidification process for the manufacture of direct-acidified Cottage cheese;International Journal of Dairy Technology;2013-06

2. Acid- and acid/rennet-curd cheeses part B: Cottage cheese;Major Cheese Groups;2004

3. Fresh Acid-Curd Cheese Varieties;Cheese: Chemistry, Physics and Microbiology;1999

4. Fresh Acid-Curd Cheese Varieties;Cheese: Chemistry, Physics and Microbiology;1993

5. An attempt to produce ras cheese by direct acidification;Food Chemistry;1986

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