Relation Between Certain Skimmilk Constituents and the Yield of Cottage Cheese-Reference-Cited by-同舟云学术

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Relation Between Certain Skimmilk Constituents and the Yield of Cottage Cheese

Published:1957-06 Issue:6 Volume:40 Page:713-721
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bender J.H.,Tuckey S.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference12 articles.

1. The Manufacture of Cottage Cheese in Creameries and Milk Plant;Dahlberg;USDA, Bur. Dairy Ind., Bull.,1917

2. Determination of Nitrogen in Milk by Direct Nesslerization of the Digested Sample;Hetrick;J. Dairy Sci.,1949

3. The Acidity of Formaldehyde and the End Point in the Formol Titration;Levy;J. Biol. Chem.,1934

4. The Technical Control of Dairy Products;Mojonnier,1922

5. Some Problems in Cottage Cheese;Olson;Intern. Assoc. Milk Dealers, Bull.,1944

Cited by 8 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. Chemical Species in Cheese and Their Origin in Milk Components;Chemistry of Structure-Function Relationships in Cheese;1995

2. Cheese yield;International Journal of Dairy Technology;1994-02

3. Effect of Proteolytic Activity of Streptococcus cremoris on Cottage Cheese Yields;Journal of Dairy Science;1986-01

4. Cottage Cheese from Retentate-Supplemented Skim Milk;Journal of Dairy Science;1985-03

5. Relations Among Manufacturing Procedures and Properties of Cottage Cheese;Journal of Dairy Science;1977-11

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