MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW-FAT MILK
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1980.tb00305.x/fullpdf
Reference24 articles.
1. G. BURKHALTER, 1968 . Definition of cheese consistency types. Document 39. International Dairy Federation, Square Vergote 41, 1040 Bruxelles.
2. The nature and cause of seaminess in Cheddar cheese
3. A comparison of microstructures of Cheddar cheese curd manufactured with calf rennet, bovine pepsin, and porcine pepsin
Cited by 135 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. Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review;International Journal of Dairy Technology;2023-09-11
2. Melting of natural cheese: A review;International Dairy Journal;2023-07
3. Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study;Food Science and Technology;2021-06-23
4. Double emulsions fortified with plant and milk proteins as fat replacers in cheese;Journal of Food Engineering;2021-01
5. Dairy Fat Replacement in Low-Fat Cheese (LFC): A Review of Successful Technological Interventions;Dairy Fat Products and Functionality;2020
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