PRELIMINARY STUDIES OF THE EFFECT OF ACIDO-PROTEOLYTIC ORGANISMS AND TEMPERATURES OF CURING ON THE RIPENING OF CHEDDAR CHEESE MADE FROM PASTEURIZED MILK

被引：11

作者：

DEANE, DD

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(51)91781-X

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：776 / 783

页数：8

共 17 条

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DAHLBERG, AC
KOSIKOWSKY, FV
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[2] DEANE DD, 1942, THESIS PENNSYLVANIA
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[4] Hansen H. C., 1946, CANADIAN DAIRY AND ICE CREAM JOUR, V25, P48
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[6] HANSON FE, 1944, TEXAS AGR EXPT STA B, V646, P1
[7] HUCKER GJ, 1926, N Y AGR EXPT STA TEC, V117
[8] A RAPID DIRECT DISTILLATION METHOD FOR DETERMINING THE VOLATILE FATTY ACIDS OF CHEESE
KOSIKOWSKY, FV
DAHLBERG, AC
[J]. JOURNAL OF DAIRY SCIENCE, 1946, 29 (12) : 861 - 871
[9] LANE CB, 1934, IOWA STATE COLLEGE J, V9, P173
[10] LOCHRY HR, 1947, AM BUTTER REV, V9, P18