METHOD OF MANUFACTURING OF STABILIZING MIXTURE DETERMINED FOR PRODUCING CHEESE PROCESSED AND VARIOUS MILK-CHEESE PRODUCTS

• 1. 制造奶酪产品的方法和具有减少的脂肪含量的奶酪产品 [P] . 中国专利： CN110475476A . 2019-11-19
• 2. 防干涩低水分奶酪产品的配方及其应用以及防干涩低水分奶酪产品及其制备方法 [P] . 中国专利： CN112889927A . 2021-06-04
• 3. process for producing dried grated cheese flavor, process for producing a mixture of dried grated cheese flavoured and products so obtained. [P] . ITPR20040086A1 . 2005-03-10

  机译： 生产干磨碎的奶酪调味料的方法，生产干磨碎的奶酪调味料和所得产品的混合物的方法。

• 4. USE OF STABILIZED MILK-PROTEIN POWDER IN THE PRODUCTION OF PROCESS CHEESE AND CHEESE PREPARATIONS, AND METHODS OF MANUFACTURING SUCH PRODUCTS [P] . CA2139925C . 1998-12-22

  机译： 稳定的牛奶蛋白粉在过程奶酪和奶酪制剂的生产中的用途，以及制造此类产品的方法

• 5. Use of stabilized milk-protein powder in the production of process cheese and cheese preparations, and methods of manufacturing such products [P] . AU675230B2 . 1997-01-30

  机译： 稳定的乳蛋白粉在加工奶酪和奶酪制品的生产中的用途，以及制造此类产品的方法

• 1. A method of manufacturing process modeling based on activity network for large-sized and complex products [J] . LV Min, TONG Zhen-bo, WANG Gang 哈尔滨工业大学学报（英文版） . 2008,第006期
• 2. Establishment of the Determination Methods of Total Anthraquinone Content in Different Processed Products of Rhubarb [J] . Jiangcun WEI, Xiumei MA, Chunli TANG, 药用植物：英文版 . 2021,第001期
• 3. Automation of process of manufacturing products from a mixture of fluids fast polymerized in air using the jet centrifugal method [C] . F G Karikh, L N Shafigullin International Scientific-Technical Conference on Innovative Engineering Technologies, Equipment and Materials . 2019
• 4. Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions. [D] . Royyala, Vishal Kumar. 2008
• 5. 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
• 6. We analyze, in this paper, a DSGE New Keynesian model with indi- visible labor where firms may belong to two different final goods producing sectors one where wages and employment are determined in competitive labor markets and the orther where wages and employment are the result of a contractual process between unions and firms. Bargaining between firms and monopoly unions implies real wage rigidity in the model and, in turn, an endogenous trade-off between output stabilization and infla- tion stabilization. We show that the negative effect of a productivity shock on inflation and the positive effect of a cost-push shock is crucially determined by the proportion of firms that belong to the competitive sec- tor. The larger is this number, the smaller are these effects. We derive a welfare based objective function as a second order Taylor approxima- tion of the expected utility of the economy's representative agent and we analyze optimal monetary policy. We show that the larger is the num- ber of firms that belong to the competitive sector, the smaller should be the response of the nominal interest rate to exogenous productivity and cost-push shocks. If we consider, however, an instrument rule where the interest rate must react to inflationary expectations, the rule is not af- fected by the structure of the labor market. The results of the model are consistent with a well known empirical regularity in macroeconomics, i.e. that employment volatility is larger than real wage volatility. [O] . Lorenza Rossi, Fabrizio Mattesini 100
• 7. Sintering Behavior of Er sub 2 O sub 3 -Stabilized HfO sub 2 Powders Produced by Different Processing Methods [R] . Jordan, G. W., Berard, M. F., Wirkus, C. D. 1981

• 1. Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process [J] . Hiba N. Rajha ,Nada El Darra ,Zeina Hobaika . 食品与营养科学（英文） . 2014,第4期
• 2. Handling, Processing, Utilization and Marketing of iAyib/i(Ethiopian Traditional Cottage Cheese) Varieties Produced in Selected Areas of Eastern Gojjam, Northwestern Highlands of Ethiopia [J] . Aleme Asresie ,Zelalem Yilma ,Eyassu Seifu . 动物科学期刊（英文） . 2018,第1期
• 3. Effect of Processing Methods on the Quality of Tomato Products [J] . Qin Xu ,Irma Adyatni ,Bradly Reuhs . 食品与营养科学（英文） . 2018,第2期
• 4. 全乳软质鲜奶酪加工工艺研究 [C] . 白英 ,母智深 . 第二届中国乳业科技大会 . 2004
• 5. 提高绵羊奶酪感官品质及山羊奶酪产率的生产关键技术 [A] . 葛岭 . 2011