cream cheese, cream cheese preparations and pflanzenaufstriche without artificial preservation ($) and thermal treatment (pasteurization)

• 1. 一种奶油芝士味纯肉肠的制作方法 [P] . 中国专利： CN111869833A . 2020-11-03
• 2. 无添加人工合成防腐剂、香精的松针美肤品的制备法 [P] . 中国专利： CN104921984B . 2017.10.24
• 3. FRESH CHEESE, CREAM CHEESE PREPARATIONS AND PLANT SPREADS WITHOUT ARTIFICIAL PRESERVATIVES (flavoring) AND HEAT TREATMENT (PASTEURISATION) [P] . AT9879U2 . 2008-05-15

  机译： 不含人造防腐剂（调味料）和热处理（糊化）的新鲜奶酪，奶油奶酪制备和植物涂抹

• 4. Process for the preparation of cream cheese, cream cheese, and the use of cream cheese [P] . BRPI0801922B1 . 2016-02-10

  机译： 奶油干酪，奶油干酪的制备方法以及奶油干酪的使用

• 5. Process for the preparation of cream cheese low sodium added to Lactobacillus acidophilus microencapsulated by spray chilling and cream cheese [P] . BR102015030602A2 . 2017-06-13

  机译： 通过喷雾冷却和乳脂干酪微囊化添加到嗜酸乳杆菌中的低钠乳脂干酪的制备方法

• 1. Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese [J] . Ichrak Charfi, Cyrine Moussi, Hanene Ghazghazi, 食品与营养科学（英文） . 2021,第012期
• 2. Research on the Preparation of an Anti-Acne Cream and Its Thermal Stability [J] . Li Xilian, Jia Bing, Chen Minghua 日用化学品科学(英文版) . 2019,第001期
• 3. Research on the Preparation of an Anti-Acne Cream and Its Thermal Stability [J] . Li Xilian, Jia Bing, Chen Minghua 日用化学品科学（英文） . 2019,第001期
• 4. ADDITION OF LEMON AND ORANGE FIBERS AS FUNCTIONAL INGREDIENTS TO A SWEETENED CREAM CHEESE [C] . L. Trigueros, E. Sendra, E. Sayas-Barbera Proceedings of an International Conference . 2010
• 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
• 6. Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension [O] . Hela Gliguem, Dorsaf Ben Hassine, Leila Ben Haj Said, 2021
• 7. UJI KEBERADAAN BAKTERI ASAM LAKTAT (BAL) PADA CREAM CHEESE SELAMA PENYIMPANAN BEKU DENGAN MENGGUNAKAN MIKROSKOP BINOKULAR XSZ-107BN (The Presence Test of the Lactic acid Bacteria in Cream Cheese During Frozen Storage by Binocular Microscope XSZ-107BN) [O] . SAFIRA BABY FILDZA 2015
• 8. Health Hazard Evaluation Report: HETA-2011-0102-3194, September 2013. Evaluation of Respiratory Concerns at a Cream Cheese Manufacturing Facility. [R] . Bailey, R. L., Piacitelli, C. A. 2013

• 1. 用Cream Cheese 生产芝士酱的工艺条件研究 [J] . 徐吉祥 ,楚炎沛 . 中国调味品 . 2015,第009期
• 2. Cream Cheese加工工艺对其品质的影响 [J] . 冯芝 ,王静 ,罗永康 . 中国乳品工业 . 2009,第009期
• 3. 肉制品的初级防腐和高级防腐——肉制品在贮藏过程中的护香护色护味问题 [C] . 薛维利 . 第十一届中国国际食品添加剂和配料展览会 . 2007
• 4. 季胺铜防腐剂处理和热处理后人工林杉木的耐腐性研究 [A] . 刘智 . 2006