HOT BRINE STRETCHING AND MOLDING OF LOW MOISTURE MOZZARELLA CHEESE MADE FROM RETENTATE-SUPPLEMENTED MILKS

被引:16
作者
FERNANDEZ, A
KOSIKOWSKI, FV
机构
关键词
D O I
10.3168/jds.S0022-0302(86)80700-7
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
收藏
页码:2551 / 2557
页数:7
相关论文
共 14 条
[1]  
BOURNE MC, 1966, FOOD TECHNOL-CHICAGO, V20, P522
[2]   INFLUENCE OF ADMINISTERED INDIGENOUS MICROORGANISMS ON UPTAKE OF [I125] GAMMA-GLOBULIN INVIVO BY INTESTINAL SEGMENTS OF NEONATAL CALVES [J].
JAMES, RE ;
POLAN, CE ;
CUMMINS, KA .
JOURNAL OF DAIRY SCIENCE, 1981, 64 (01) :52-61
[3]  
FERRIS S, 1978, DAIRY ICE CREAM MAY, pB76
[4]  
GEURTS TJ, 1972, NETH MILK DAIRY J, V26, P168
[5]  
KENWORTHY AL, 1960, ANN M AM SOC HORTIC
[6]  
Kosikowski F.V., 1978, CHEESE FERMENTED MIL
[7]   DIFFUSION OF SALT, FATTY-ACIDS, AND ESTERASES IN MOZZARELLA CHEESE [J].
LEE, HJ ;
OLSON, NF ;
LUND, DB .
JOURNAL OF DAIRY SCIENCE, 1980, 63 (04) :513-522
[8]  
Nilson K. M., 1968, Food Production and Development, V2, P94
[9]  
Nilson K. M., 1975, Dairy & Ice Cream Field, V158, P60
[10]  
NILSON KM, 1976, AM DAIRY REV, V38, pA18