The Influence of Mycotorula Lipolytiga Lipase upon the Ripening of Blue Cheese Made from Pasteurized Homogenized Milk-Reference-Cited by-同舟云学术

The Influence of Mycotorula Lipolytiga Lipase upon the Ripening of Blue Cheese Made from Pasteurized Homogenized Milk

Published:1948-07 Issue:7 Volume:31 Page:611-618
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Peters I.I.,Nelson F.E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference18 articles.

1. Association of Official Agricultural Chemists. Official and Tentative Methods of Analysis. 5th Ed. Washington, D. C. 1940.

2. Collins, M. A. The Action of Lipolytic Bacteria on some Simple Triglycerides and some Natural Fats. Unpublished Ph.D. Thesis. Ames, Iowa. Iowa State College Library. 1933.

3. The Use of Steapsin in the Manufacture of Blue Cheese;Coulter;J. Dairy Sci.,1939

4. The pH of Blue or American Roquefort Cheese;Coulter;J. Dairy Sci.,1938

5. Fabricius, N. E., and Nielsen, V. H. Method of Making Blue-veined Cheese. U. S. Patent 2,360,556. Oct. 17, 1944.

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