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Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena Manufacture of regional coalho type cheese by using pasteurized and standardized cow milk added with endogenous lactic acid culture

机译：processamento do queijo区域煤炭开展巴氏杀菌和内源性乳酸培养使用加入内源性乳酸培养的巴氏杀菌和标准化牛奶制造区域煤炭型奶酪

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José Fernando Mourão Cavalcante; Nélio José de Andrade; Mauro Mansur Furtado; Célia Lúcia de Luces Fortes Ferreira; Cláudia Lúcia de Oliveira Pinto; Edwin Elard;
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1. Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena [J] . Cavalcante José Fernando Mour?o, Andrade Nélio José de, Furtado Mauro Mansur, Food Science and Technology (Campinas) . 2007,第1期

机译：采用巴氏杀菌牛奶和内源性乳酸培养的区域rennet奶酪加工
2. Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures [J] . BRANDIELLI Marilde Canton, BURGARDT Vania Cássia Fonseca, HASHIMOTO Elisabete Hiromi, Food Science and Technology (Campinas) . 2020,第4期

机译：在加入自身加载培养物中制造的巴西地区乳酪成熟期间的物理化学参数和乳酸菌计数
3. 0549 Regional milk sourcing impact on non-starter lactic acid bacteria (NSLAB) in raw milk and cheddar cheese during aging. [J] . Waite-Cusic?J. Journal of animal science . 2016,第supplement5期

机译：0549区域性牛奶采购对生乳和切达干酪中的未发酵乳酸菌（NSLAB）的影响。
4. EFFECT OF THE TYPE OF STARTER CULTURE ADDED TO THE MILK POST-THERMIZATION ON THE COMPOSITION OF THE LACTIC ACID BACTERIA FLORA DOMINATING IN TRADITIONAL FULLY RIPENED GRAVIERA CHEESE [C] . J. Samelis, A. Kakouri Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：高温后牛奶发酵中添加的发酵剂类型对乳酸菌在完全全缘干酪干酪中的组成的影响
5. Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena Manufacture of regional coalho type cheese by using pasteurized and standardized cow milk added with endogenous lactic acid culture [O] . José Fernando Mourão Cavalcante, Nélio José de Andrade, Mauro Mansur Furtado, 2007

机译：使用巴氏杀菌乳和内源性乳酸培养加工区域凝乳酶干酪使用加入内源性乳酸培养的巴氏杀菌和标准化牛奶制造区域凝乳酶型干酪

Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena Manufacture of regional coalho type cheese by using pasteurized and standardized cow milk added with endogenous lactic acid culture

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