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COMPARATIVE STUDY OF THE PHYSICOCHEMICAL AND ORGANOLEPTIC COMPOSITION OF HANDMADE DULCE DE LECHE USING MILK AND SWEET RENNET WHEY IN A RATIO OF 70/30, WITH AND WITHOUT HYDROLYZATE OF THE MIXTURE

机译：使用70/30的比例使用牛奶和甜蜜肾小管乳清牛奶和甜蜜肾小序乳清的物理化学和感官组合物的比较研究

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M Cohene; A Sandoval; F Dinatale; A Sarubbi;
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1. Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream [J] . FERREIRA Morgana Balbueno, NESPOLO Cássia Regina, CENTENARO Graciela Salete, Food Science and Technology (Campinas) . 2020,第AHEAD期

机译：创新的Dulce de Leche由绵羊的牛奶制成，没有添加羊奶霜
2. MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION [J] . Zerrin Yüksel ?nür? The Journal of Food . 2018,第6期

机译：牛奶果酱或DULCE DE LECHE：物理化学特征
3. Different proteomic profiles of sweet whey and rennet casein obtained after preparation from raw versus heat-treated skimmed milk. [J] . Larsen L. B, Wedholm-Pallas A, Lindmark-Mansson H, Dairy science & technology . 2010,第6期

机译：从原料脱脂奶和热处理脱脂奶制备后获得的甜乳清和凝乳酶酪蛋白的不同蛋白质组学特征。
4. Comparative study of the physicochemical characteristics of an economic Buffalo (Bubalus bubalis) meat product and an economic Beef (Bos indicus) meat product with incorporation of bovine hemoglobin in powder in both formulations [C] . J.F. Rey, C.L. Martínez, A. Urrea International congress on engineering and food . 2011

机译：经济水牛（Bumalus Bubalis）肉类产品和经济牛肉（BOS indicus）肉类产品的比较研究与牛血红蛋白在两种配方中的粉末
5. Propiedades Fisico-quimicas De Un Postre Congelado Elaborado Con Aislado De Suero De Leche Y Leche =Physicochemical qualities of a frozen dessert made with Milk Whey Protein Isolate and Milk [D] . Rivera, Por Arnaldo Jesús Rodriquez. 2017

机译：用乳清乳清和牛奶制成的冷冻甜点的物理化学性质=用牛奶乳清蛋白孤立和牛奶制成的冷冻甜点的物理化学品质
6. Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria [O] . Malou Warncke, Sonja Keienburg, Ulrich Kulozik 2021

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7. Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk [O] . Daviau, Célina, Pierre, Alice, Famelart, Marie-Hélène, 2000

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COMPARATIVE STUDY OF THE PHYSICOCHEMICAL AND ORGANOLEPTIC COMPOSITION OF HANDMADE DULCE DE LECHE USING MILK AND SWEET RENNET WHEY IN A RATIO OF 70/30, WITH AND WITHOUT HYDROLYZATE OF THE MIXTURE

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