Effects of Temperature and Supplementation with Skim Milk Powder on Microbial and Proteolytic Properties During Storage of Cottage Cheese-Reference-Cited by-同舟云学术

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Effects of Temperature and Supplementation with Skim Milk Powder on Microbial and Proteolytic Properties During Storage of Cottage Cheese

Published:2014-06-28 Issue:6 Volume:24 Page:795-802
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:Journal of Microbiology and Biotechnology

Author:

Oh Nam Su,Lee Hyun Ah,Myung Jae Hee,Joung Jae Yeon,Lee Ji Young,Shin Yong Kook,Baick Seung Chun

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Cited by 6 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. Effect of milk protein standardization using high milk protein ingredients on texture, composition and yield of paneer;Applied Food Research;2023-06

2. Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese;International Dairy Journal;2023-05

3. Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese;International Dairy Journal;2023-05

4. The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus;Current Research in Nutrition and Food Science Journal;2021-08-30

5. Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage;Journal of Food Science and Technology;2019-01-28

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