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INFLUENCE OF MILK ON THE CONTENT AND TOTAL PROTEIN CHANGES DURING RIPENING WHITE CHEESE IN INDUSTRIAL PRODUCTION

机译：牛奶对工业生产成熟白奶酪内容和总蛋白质变化的影响

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Zeljko SAVIC; Ognjen MACEJ; Nenad DRASKOVIC; Bozidar MILOSEVIC;
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1. INFLUENCE OF MILK ON THE CONTENT AND TOTAL PROTEIN CHANGES DURING RIPENING WHITE CHEESE IN INDUSTRIAL PRODUCTION [J] . ?eljko SAVI?, Ognjen MA?EJ, Nenad DRA?KOVI?, Poljoprivreda i Sumarstvo: Agriculture and Forestry . 2016,第2期

机译：乳汁对工业生产中白干酪熟化过程中蛋白质含量和总蛋白质变化的影响
2. INFLUENCE OF MILK ON THE CONTENT AND CHANGES OF MILK FAT DURING PRODUCTION OF SJENI?KI WHITE CHEESE [J] . Mersida JANDRI?, ?eljko SAVI? Poljoprivreda i Sumarstvo: Agriculture and Forestry . 2019,第4期

机译：牛奶对Sjeni生产过程中牛奶脂肪含量和变化的影响？Ki White Cheese
3. INFLUENCE OF PACKAGING CONDITIONS ON THE TEXTURAL AND SENSORY CHARACTERISTICS, MICROSTRUCTURE AND COLOR OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE DURING RIPENING [J] . AYSE SIBEL AKALIN, AYSE DEMET KARAMAN Journal of texture studies . 2010,第4期

机译：包装条件对熟制土耳其白奶酪的质地和感官特性，微观结构和颜色的影响
4. Influence of milk production level of cow and protein content of supplement on the selection of maize and grass silages by dairy cattle given a choice of forages [C] . J.S.Syed, J.D.Leaver Annual Meeting of the British Society of Animal Science . 2000

机译：牛奶生产水平的影响对乳制牛玉米和草青贮饲料选择的影响
5. The Influence of Protein Concentration and Homogenization on Moisture Content, Curd Yield, and Fat Retention of Model Cheese Made from Microfiltered Skim Milk Recombined with Cream [D] . ?Geslison, Richard Byron 2020

机译：蛋白质浓度和均匀化对水分含量，凝乳产率，乳酪模型奶酪的影响，用奶油重组的微型脱脂乳制成的模型奶酪
6. Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese [O] . Eleni C. Pappa, Efthymia Kondyli, Loulouda Bosnea, 2020

机译：使用绵羊或绵羊山羊奶混合物的半工业化Pindos干酪的Kashkaval生产以及利用乳清制造Urda干酪
7. INFLUENCE OF MILK ON THE CONTENT AND CHANGES OF MILK FAT DURING PRODUCTION OF SJENIÈKI WHITE CHEESE [O] . Mersida JANDRIC, Zeljko SAVIC 2019

机译：牛奶对Sjenièki白奶酪生产过程中牛奶脂肪含量和变化的影响

INFLUENCE OF MILK ON THE CONTENT AND TOTAL PROTEIN CHANGES DURING RIPENING WHITE CHEESE IN INDUSTRIAL PRODUCTION

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