MICROSTRUCTURAL CHANGES DURING RIPENING OF CHEDDAR CHEESE PRODUCED WITH CALF RENNET, BOVINE PEPSIN, AND PORCINE PEPSIN

被引：13

作者：

EINO, MF ^{[1
]}

BIGGS, DA ^{[1
]}

IRVINE, DM ^{[1
]}

STANLEY, DW ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1979年 / 12卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(79)73103-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：149 / 153

页数：5

共 9 条

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BIGGS, DA ;

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[3] MICROSTRUCTURE OF CHEDDAR CHEESE - SAMPLE PREPARATION AND SCANNING ELECTRON-MICROSCOPY [J].

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[6] COMPARING PROTEOLYTIC ACTION OF MILK-CLOTTING ENZYMES ON CASEINS AND CHEESE [J].

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[7]

REED R, 1969, NEW SCI 0821, P377

[8] CHEDDAR CHEESE MADE WITH BOVINE PEPSIN .2. TEXTURE - MICROSTRUCTURE - COMPOSITION RELATIONSHIPS [J].

STANLEY, DW ;

EMMONS, DB .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1977, 10 (02) :78-84

[9] MODIFICATION OF CURD FIRMNESS TEST FOR COTTAGE CHEESE [J].

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EMMONS, DB .

JOURNAL OF DAIRY SCIENCE, 1966, 49 (01) :93-&

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