MICROSTRUCTURE AND MELTABILITY OF MODEL PROCESS CHEESE MADE WITH RENNET AND ACID CASEIN

被引：92

作者：

SAVELLO, PA ^{[1
]}

ERNSTROM, CA ^{[1
]}

KALAB, M ^{[1
]}

机构：

[1] AGR CANADA,FOOD RES CTR,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

JOURNAL OF DAIRY SCIENCE | 1989年 / 72卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(89)79073-1

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：1 / 11

页数：11

共 23 条

[1]

BURR IW, 1974, APPLIED STATISTICAL

[2] CHEESE BASE FOR PROCESSING - HIGH-YIELD PRODUCT FROM WHOLE MILK BY ULTRAFILTRATION [J].

ERNSTROM, CA ;

SUTHERLAND, BJ ;

JAMESON, GW .

JOURNAL OF DAIRY SCIENCE, 1980, 63 (02) :228-234

[3]

HILLER A, 1948, J BIOL CHEM, V176, P1401

[4]

KALAB M, 1977, MILCHWISSENSCHAFT, V32, P449

[5]

LEVITON A, 1964, J DAIRY SCI, V47, P670

[6]

LONERGAN DA, 1982, 1982 ANN M AM SOC AG

[7]

MAUBOIS J L, 1971, Lait, V51, P495, DOI 10.1051/lait:197150825

[8] SOME EFFECTS OF PYROPHOSPHATE AND CITRATE IONS UPON COLLOIDAL CASEINATE-PHOSPHATE MICELLES AND ULTRAFILTRATE OF RAW AND HEATED SKIMMILK [J].

MORR, CV .

JOURNAL OF DAIRY SCIENCE, 1967, 50 (07) :1038-&

[9] REACTION OF MELTING SALTS UPON CASEIN MICELLES AND THEIR EFFECTS ON CALCIUM, PHOSPHORUS AND BOUND WATER [J].

NAKAJIMA, I ;

KAWANISHI, G ;

FURUICHI, E .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (05) :979-987

[10]

NOONAN CJ, 1984, DAIRY FIELD, V5, P42

← 1 2 3 →