Effect of the use of carbon dioxide on Prato cheese making-Reference-Cited by-同舟云学术

Effect of the use of carbon dioxide on Prato cheese making

Published:2019-04 Issue: Volume:91 Page:172-177
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Cesar Jacinto de Paula Junio^ORCID,Golin Bueno Costa Renata,da Costa Carvalho Edvaldo,Sobral Denise,Costa Paiva Paulo Henrique,dos Santos Pires Ana Clarissa,Soares Pinto Maximiliano,Aglaê Martins Teodoro Vanessa

Funder

FAPEMIG

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference33 articles.

1. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants;Alves;Journal of Dairy Science,2013

2. Official methods of analysis;AOAC,2016

3. Instrução Normativa N° 62 de 26 de Agosto de 2003. Métodos Analíticos Oficiais para Análises Microbiológicas para Controle de Qualidade de Produtos de Origem Animal e Água;Brasil,2003

4. Instrução Normativa no 68 de 12/12/2006. Oficializa os Métodos Analíticos Oficiais Físico-Químicos, para Controle de Leite e Produtos Lácteos;Brasil,2006

5. Rennet-clotting properties and starter activity on milk acidified with carbon dioxide;Calvo;Journal of Food Protection,1993

Cited by 3 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. The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology;International Journal of Food Science & Technology;2024-01-29

2. Evaluation of Heat Stability of Camel Milk (Sterilized and Nonevaporated);Journal of Food Quality;2024-01

3. Using recombinant camel chymosin to make white soft cheese from camel milk;Food Chemistry;2021-02