The Use of Steapsin in the Manufacture of Blue Cheese-Reference-Cited by-同舟云学术

The Use of Steapsin in the Manufacture of Blue Cheese

Published:1939-07 Issue:7 Volume:22 Page:521-525
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Coulter S.T.,Combs W.B.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference9 articles.

1. Flavor of Roquefort cheese;Currie;J. Agr. Res.,1914

2. Bacteriology of cheese. III. Some factors affecting the ripening of Blue (Roquefort type) cheese;Lane;Iowa Agr. Exper. Sta. Res. Bull,1938

3. Increase in non-lactic acidity in raw cream and its control;Sharp;Proc. Intern. Assoc. Milk Dealers. (Lab. Sec.),1932

4. Orla-Jensen. The action of certain proteolytic enzymes in the ripening of cheese. Ann. Agr. Suisse. 2: 95–100. 1901. Cited in Exper. Sta. Rec. 13: 387. 1901, 1902.

5. The acceleration of the ripening of cheese;Wojtkiewicz,1934

Cited by 4 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. Characterization of Cheese Curd Ripened with Penicillium caseicolum for Producing a Flavor Concentrate;Journal of Dairy Science;1984-12

2. Effects of Process Parameters on Formation of Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese;Journal of Dairy Science;1977-08

3. The Use of Candida Lipolytica Cultures in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk;Journal of Dairy Science;1949-12

4. The Influence of Mycotorula Lipolytiga Lipase upon the Ripening of Blue Cheese Made from Pasteurized Homogenized Milk;Journal of Dairy Science;1948-07