共 50 条
- [31] CULTURE EFFECT ON RIPENING CHARACTERISTICS AND RHEOLOGICAL BEHAVIOR OF CHEDDAR CHEESEJOURNAL OF FOOD SCIENCE, 1986, 51 (04) : 912 - 918AMANTEA, GFSKURA, BJNAKAI, S
- [32] THE EFFECT OF YOGURT CULTURE YB ON THE FLAVOR AND MATURATION OF CHEDDAR CHEESEAUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1980, 35 (04) : 137 - 139LLOYD, GTHORWOOD, JFBARLOW, I
- [33] Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing cultureJOURNAL OF DAIRY SCIENCE, 2007, 90 (07) : 3110 - 3117Agrawal, P.Hassan, A. N.
- [34] INCORPORATION OF THE PROTEIN FROM STARTER GROWTH-MEDIUM IN CURD DURING MANUFACTURE OF CHEDDAR CHEESEMILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1985, 40 (04): : 209 - 212BANKS, JMMUIR, DD
- [35] INCREASED NISIN IN CHEDDAR-TYPE CHEESE PREPARED WITH PH CONTROL OF THE BULK STARTER CULTURE SYSTEMJOURNAL OF DAIRY SCIENCE, 1993, 76 (10) : 2827 - 2831YEZZI, TLAJAO, ABZOTTOLA, EA
- [36] FLAVOR AND TEXTURE IN CHEDDAR CHEESE .2. CARBONYL COMPOUNDS PRODUCED BY MIXED STRAIN LACTIC STARTER CULTURESJOURNAL OF DAIRY SCIENCE, 1966, 49 (02) : 151 - +VEDAMUTHU, ERSANDINE, WEELLIKER, PR
- [37] SHELF-LIFE OF PASTEURIZED PROCESS CHEESE SPREADS MADE FROM CHEDDAR CHEESE MANUFACTURED WITH A NISIN-PRODUCING STARTER CULTUREJOURNAL OF DAIRY SCIENCE, 1993, 76 (07) : 1829 - 1836ROBERTS, RFZOTTOLA, EA
- [38] Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starterJOURNAL OF DAIRY SCIENCE, 2013, 96 (07) : 4212 - 4222Broadbent, J. R.Brighton, C.McMahon, D. J.Farkye, N. Y.Johnson, M. E.Steele, J. L.
- [39] Effect of frozen storage and aging on the Kashkaval cheese starter cultureWorld Journal of Microbiology and Biotechnology, 2005, 21 : 345 - 350Zh. I SimovG. Y. Ivanov
- [40] Effect of frozen storage and aging on the Kashkaval cheese starter cultureWORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2005, 21 (03): : 345 - 350Simov, ZIIvanov, GY