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Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention

机译：牛，山羊和水牛牛奶对乳清乳酪特性的影响

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Michele FANGMEIER; Grasciele Tamara KEMERICH; Bruna Lenhardt MACHADO; Mônica Jachetti MACIEL; Claucia Fernanda Volken de Souza;
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1. Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention [J] . Michele?FANGMEIER, Grasciele Tamara?KEMERICH, Bruna Lenhardt?MACHADO, Food Science and Technology (Campinas) . 2019,第suppla1期

机译：牛，山羊和水牛乳对保留乳清的奶油干酪特性的影响
2. Influence of the replacement of cow milk by goat milk cheese whey on meat composition carcass characteristics of three cross suckling kids [J] . Beserra Frederico José, Bezerra Luciana Cristina Nogueira de Moraes, Silva Cláudio Ernani Mendes da, Ciencia Rural . 2003,第5期

机译：山羊奶奶酪乳清替代牛乳对三个交叉哺乳期孩子肉组成car体特性的影响
3. Determination of cow milk in buffalo milk and Mozzarella cheese by capillary electrophoresis of the whey protein fractions [J] . Cartoni GP, Coccioli F, Jasionowska R, Italian Journal of Food Science . 1998,第2期

机译：乳清蛋白组分的毛细管电泳测定水牛乳和莫扎里拉干酪中的牛乳
4. Reducing Milk Allergenicity of Cow, Buffalo, and Goat Milk using Lactic Acid Bacteria Fermentation [C] . Hapsari Anggraini, Kullanart Tongkhao, Wasaporn Chanput Basic Science International Conference . 2018

机译：使用乳酸菌发酵减少牛，水牛和山羊牛奶的牛奶过敏性
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. Enteric Methane Emissions of Dairy Cows Predicted from Fatty Acid Profiles of Milk Cream Cheese Ricotta Whey and Scotta [O] . Giovanni Bittante, Matteo Bergamaschi 2020

机译：根据牛奶奶油奶酪乳清干酪乳清和斯科塔的脂肪酸分布预测奶牛的肠甲烷排放
7. Efeito do aleitamento artificial à base de soro de queijo de leite cabra sobre as características da carcaça e da carne de cabritos "mamão" do tipo genético three cross Influence of the replacement of cow milk by goat milk cheese whey on meat composition carcass characteristics of three cross suckling kids [O] . Frederico José Beserra, Luciana Cristina Nogueira de Moraes Bezerra, Elisabeth Mary Cunha da Silva, 2003

机译：Efeito do aleitamentoartificialàbasede soro de queijo de leite cabra sobreascaracterísticasdarcacaçadeda carne de cabritos“mamão”dotipogenético3cross通过山羊奶奶酪乳清替代牛奶对肉类成分胴体特征的影响交叉哺乳的孩子

Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention

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