Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese-Reference-Cited by-同舟云学术

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Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese

Published:2023-07 Issue: Volume:142 Page:105639
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Yılmaz Ebru,Kurban Mithat^ORCID,Erbay Zafer

Funder

Hakkari Üniversitesi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference36 articles.

1. Acidity of milk, titrimetric method;AOAC,2012

2. Determination of nitrogen (total) in cheese, Kjeldahl method;AOAC,2012

3. Loss on drying (moisture) in cheese;AOAC,2012

4. The ultrasonic processing of dairy products – an overview;Ashokkumar;Dairy Science & Technology,2010

5. Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-Effects of proteolytic enzymes and determination of their appropriate combination;Bas;Food and Bioproducts Processing,2019

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