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TESTS TO MEASURE SYNERESIS AND FIRMNESS OF COTTAGE CHEESE COAGULUM, AND THEIR APPLICATION IN THE CURD-MAKING PROCESS

被引：9
作者：
EMMONS, DB
PRICE, WV
SWANSON, AM
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1959年 / 42卷 / 05期
关键词：
D O I：
10.3168/jds.S0022-0302(59)90666-6
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：866 / 869
页数：4
相关论文
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[1]  
EMMONS DB, 1957, 541 WISC AGR EXPT ST
[2]   INFLUENCE OF COTTAGE CHEESE STARTER ORGANISMS ON STRENGTH OF CURD AT TIME OF CUTTING [J].
HEINEMANN, B .
JOURNAL OF DAIRY SCIENCE, 1957, 40 (04) :437-438
[3]  
MYKLEBY RW, 1954, MILK DEALER, V43, P45
[4]  
THURSTON LM, 1933, J DAIRY SCI, V16, P467
[5]   THE SELECTION AND USE OF NONFAT DRY MILK SOLIDS IN THE MANUFACTURE OF COTTAGE CHEESE [J].
WHITAKER, R .
JOURNAL OF DAIRY SCIENCE, 1956, 39 (02) :231-233
[6]  
1955, IP5132M CHERR BURR C
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