Contribution of salt content to the ripening process of Croatian hard sheep milk cheese (Brač cheese)
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference45 articles.
1. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk;Aldalur;Food and Bioproducts Processing,2019
2. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety;Bansal;Comprehensive Reviews in Food Science and Food Safety,2020
3. Determination of proteolysis in cheese;Bansal,2010
4. Evolution of chemico- physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime;Bertolino;Food Chemistry,2011
5. Dairy processing handbook;Bylund,1995
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. Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations;Mljekarstvo;2024-12-31
2. Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese;International Dairy Journal;2024-02
3. Softening fat-free cream cheese by incorporating aggregates of pea protein hydrolysates;Food Hydrocolloids;2024-02
4. Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage;Fermentation;2023-08-24
5. Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study;Food Chemistry;2023-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3