EFFECT OF VARIOUS LEVELS OF RENNET ADDITION ON CHARACTERISTICS OF CHEDDAR CHEESE MADE FROM ULTRAFILTERED MILK

被引：0

作者：

CREAMER, LK ^{[1
]}

IYER, M ^{[1
]}

LELIEVRE, J ^{[1
]}

机构：

[1] MASSEY UNIV,DEPT FOOD TECHNOL,PALMERSTON NORTH,NEW ZEALAND

来源：

NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY | 1987年 / 22卷 / 03期

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：205 / 214

页数：10

共 29 条

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[J]. JOURNAL OF DAIRY SCIENCE, 1978, 61 (06) : 701 - 709
[3] Creamer L. K., 1971, New Zealand Journal of Dairy Science Technology, V6, P91
[4] Creamer L. K., 1974, New Zealand Journal of Dairy Science and Technology, V9, P9
[5] CREAMER LK, 1985, NEW ZEAL J DAIRY SCI, V20, P185
[6] BETA-CASEIN DEGRADATION IN GOUDA AND CHEDDAR CHEESE
CREAMER, LK
[J]. JOURNAL OF DAIRY SCIENCE, 1975, 58 (03) : 287 - 292
[7] DEBOER R, 1980, VOEDINGSMIDDELENTECH, V13, P33
[8] DEBOER R, 1980, N EUR DAIRY J, V46, P52
[9] DEKONING PJ, 1981, NETH MILK DAIRY J, V35, P35
[10] INFLUENCE OF AGGREGATION ON SUSCEPTIBILITY OF CASEIN TO PROTEOLYSIS
FOX, PF
[J]. JOURNAL OF DAIRY RESEARCH, 1970, 37 (02) : 173 - &