machine mixer of curd for cheese production of mozzarella, provolone and similar

• 1. 含有天然奶酪和马苏里拉再制干酪的混合奶酪的制备方法及产品 [P] . 中国专利： CN112640960A . 2021-04-13
• 2. 用于生产拉伸型凝乳奶酪的凝乳揉捏机器 [P] . 中国专利： CN108601330A . 2018-09-28
• 3. Production Machine of ricotta Cheese, provolone, mozzarella and Whey Butter Flavored, Mechanics, Electronics and Pneumatics [P] . AR046250A1 . 2005-11-30

  机译： 意大利乳清干酪，普罗卧干酪，马苏里拉和乳清黄油调味机的生产，机械，电子和气动

• 4. The machine has knead the milk quail for the manufacture of cheeses of the genus mozzarella, provolone, and the like [P] . 法国专利： FR2388490B1 . 1982-03-12

  机译： 该机器揉制了牛奶鹌鹑，用于制造马苏里拉奶酪，普罗卧酮奶酪等奶酪

• 5. The machine has knead the milk quail for the manufacture of cheeses of the genus mozzarella, provolone, and the like [P] . 法国专利： FR2388490A1 . 1978-11-24

  机译： 该机器揉制了牛奶鹌鹑，用于制造马苏里拉奶酪，普罗卧酮奶酪等奶酪

• 1. Inclusion of Yeast Cultures (Saccharomyces cerevisiae) to Dairy Cows’ Urea-Treated Rice Straw Diets Improves Mozzarella Cheese Processing and Yield [J] . Stephen Odera, Olivier Basole Kashongwe, Patrick Muliro Simiyu, 食品与营养科学（英文） . 2020,第012期
• 2. Effect of Sodium Chloride on Meltability of Mozzarella Cheese [J] . Zhang Jian-qiang, Li Hao, Bian Chun, 东北农业大学学报（英文版） . 2014,第003期
• 3. Effect of Different Amounts of Sodium Chloride on the Meltability of Mozzarella Cheese [J] . Chun BIAN, Liping ZHANG, Hao LI, 农业生物技术：英文版 . 2014,第003期
• 4. Production of Mozzarella Cheese Using Rennin Enzyme from Mucor miehei Grown at Rice Bran Molasses Medium [C] . I H Rusdan, J Kusnadi International Conference on Food Science and Engineering . 2017
• 5. Biochemistry and application of exopolysaccharide production in mozzarella cheese starter cultures. [D] . Petersen, Brent. 2001
• 6. Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd [O] . Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, 2021
• 7. EGYPTIAN ADOPTED PLASTIC CURD CHEESE VARIETIES, PROVOLONE, MOZZARELLA, MEDAFFARAH AND HALLOUMI : AN OVERVIEW [O] . 2005

• 1. “Cheese is Harder than Been-curd"与英语比较级翻译 [J] . 邓铁辉 . 怀化学院学报 . 2013,第001期
• 2. 马苏里拉干酪(Mozzarella Cheese)的生产工艺探讨 [J] . 张志强 ,王维克 . 食品研究与开发 . 2007,第008期
• 3. 解淀粉芽孢杆菌GSBa-1凝乳酶在马苏里拉干酪中的应用研究 [C] . TENG Junwei ,腾军伟 ,刘振民 . 2017中国首届生物发酵健康产业创新高峰论坛 . 2017
• 4. β-酪蛋白多态性对凝乳性能和马苏里拉干酪品质的影响 [A] . 刘亚楠 . 2016