MODEL OF THE CONTINUOUS PREFERMENTATION PROCESS IN CHEESE MANUFACTURE AND STABILITY ANALYSIS OF STEADY STATE-Reference-Cited by-同舟云学术

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MODEL OF THE CONTINUOUS PREFERMENTATION PROCESS IN CHEESE MANUFACTURE AND STABILITY ANALYSIS OF STEADY STATE

Published:2007-08 Issue:4 Volume:30 Page:522-537
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

FUNAHASHI HARUYUKI,NAKAMURA YOSHITOSHI

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2007.00128.x/fullpdf

Reference15 articles.

1. Generalized model of the effect of pH on lactate fermentation and citrate bioconversion in Lactococcus lactis ssp. Lactis biovar. diacetylactis

2. Continuous manufacture of yogurt. I. Optimal conditions and kinetics of the prefermentation process

3. Continuous manufacture of yogurt. II. Procedure and apparatus for continuous coagulation

4. Growth studies on the lactic streptococci: III. Observations on continuous growth behaviour in reconstituted skim-milk

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