method tilsit - cheese and tilsit - types of cheese manufacture

• 1. 用于制作奶酪类食品，特别是奶酪、奶酪特制品或奶酪替代品的方法 [P] . 中国专利： CN107205414B . 2021.10.22
• 2. 用于制作奶酪类食品，特别是奶酪、奶酪特制品或奶酪替代品的方法 [P] . 中国专利： CN107205414A . 2017-09-26
• 3. method tilsit - cheese and tilsit - types of cheese manufacture [P] . FI97681B . 1996-10-31

  机译： 方法蒂尔-奶酪和蒂尔-奶酪生产的类型

• 4. Process for preparing Tilsit cheese, and Tilsit-type cheese [P] . 欧洲知识产权局专利： EP0384553B1 . 1993-07-14

  机译： 制备蒂尔西特干酪的方法和蒂尔西特型干酪

• 5. Process for preparing Tilsit cheese, and Tilsit-type cheese [P] . 欧洲知识产权局专利： EP0384553A3 . 1991-12-04

  机译： 制备蒂尔西特干酪的方法和蒂尔西特型干酪

• 1. Some Properties of Traditional Whey Cheese （Mud Cheese） Produced in Turkey [J] . N. Kavas, G. Kavas 食品科学与工程：英文版 . 2011,第003期
• 2. EVOLUTION OF THE MICROFLORA AND PROTEOLYSIS DURING RIPENING OF HALLOUMI CHEESE AND A NEW HALLOUMI-TYPE CHEESE USING THERMOTOLERANT STARTERS Lactobacillus paracasei 0196 AND Enterococcus faecium 0165 AND PROTEASE OF Mucor miehei [C] . M. Driva, S. Kaminarides Πανελληνιο Συνεδριο ΤροΦιμων . 2012
• 3. 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
• 4. 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
• 5. Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese [O] . Fröhlich-Wyder, Marie-Therese, Bisig, Walter, Guggisberg, Dominik, 2015
• 6. Economic Census 2002: Manufacturing, Industry Series. Cheese Manufacturing [R] . 2004

• 1. Microbiological Quality of Asadero Cheese Manufactured with a Plant Based Coagulant from iSolanum elaeagnifolium/i [J] . Nina del Rocío Martínez-Ruiz ,Sandra Flores Enriquez ,Rosa Emma Vázquez-Nájera . 食品与营养科学（英文） . 2013,第7期
• 2. Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making [J] . Sameh Awad ,Nour Elhoda Ahmed ,Morsi El Soda . 食品与营养科学（英文） . 2013,第9期
• 3. Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in M#233;xico [J] . Lorena Guadalupe Ramón Canul ,Emmanuel de Jesús Ramírez Rivera ,Rodrigo Santiago Cabrera . 食品与营养科学（英文） . 2011,第10期
• 4. Development and Validation of an Ion Chromatography Method for the Simultaneous Determination of Seven Food Additives in Cheeses [J] . Marco Iammarino ,Aurelia Di Taranto . 分析科学方法和仪器期刊（英文） . 2013,第3期
• 5. 奶酪市场发展及切达奶酪的生产探讨 [C] . 赵少华 . 第十四届中国国际食品添加剂和配料展览会 . 2010
• 6. 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