机译:标准化奶酪奶中乳糖含量对低水分,部分脱脂马苏里拉奶酪性能的影响
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706,Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
acidification; lactose; texture; low-moisture part-skim Mozzarella;
机译:研究冷藏过程中经高压处理,低钠,低水分,部分脱脂的Mozzarella奶酪的性能
机译:骆驼凝乳酶对低水分,部分脱脂莫扎里拉奶酪的质地,功能和感官特性的影响
机译:在牧场上放牧的奶牛与室内混合饲喂的奶牛的总混合日粮:对泌乳中期和后期对低水分部分脱脂马苏里拉奶酪产量和品质特性的影响
机译:通过流变,机械和微观结构研究将马苏里拉奶酪特性与生产过程相关:熔化性研究和活化能量
机译:从高浓度微滤截留物中去除了乳清蛋白和钙的低水分,部分脱脂马苏里拉奶酪的研究。
机译:基于凝乳酶酪蛋白的莫扎里拉干酪类似物的工艺标准化
机译:乳酪乳酸乳糖含量对低水分,部分脱脂乳酪奶酪的性能的影响