BIOCHEMICAL-CHANGES DURING RIPENING OF CHEDDAR CHEESE MADE FROM COW AND GOAT MILK

被引：0

作者：

KHATOON, JA ^{[1
]}

HOSSAIN, MA ^{[1
]}

JOSHI, VK ^{[1
]}

机构：

[1] NATL DAIRY RES INST,DIV DAIRY CHEM,KARNAL 132001,HARYANA,INDIA

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1990年 / 45卷 / 07期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：436 / 439

页数：4

共 18 条

[1]

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[2]

Balaiah V., 1980, Indian Journal of Dairy Science, V33, P232

[3]

GRAPPIN R, 1979, J DAIRY SCI, V62, P38

[4]

KHATOON JA, 1985, THESIS KURUKSHETRA U

[5]

KONING PG, 1960, MISSETS ZUIVEL, V66, P387

[6]

LAMPERT LM, 1970, MODERN DAIRY PRODUCT, P304

[7] CONTRIBUTION OF RENNET AND STARTER PROTEASES TO PROTEOLYSIS IN CHEDDAR CHEESE [J].

OKEEFFE, RB ;

FOX, PF ;

DALY, C .

JOURNAL OF DAIRY RESEARCH, 1976, 43 (01) :97-107

[8] GEL FILTRATION - METHOD FOR DESALTING AND GROUP SEPARATION [J].

PORATH, J ;

FLODIN, P .

NATURE, 1959, 183 (4676) :1657-1659

[9] DETERMINATION OF LACTIC-ACID IN CHEDDAR CHEESE AND CALCIUM LACTATE CRYSTALS [J].

SEVERN, DJ ;

JOHNSON, ME ;

OLSON, NF .

JOURNAL OF DAIRY SCIENCE, 1986, 69 (08) :2027-2030

[10]

SiMONABT P., 1952, Nederlandsch Melk- en Zuiveltijdschrift, V6, P1

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