Nutritional and organoleptic quality of Cheddar cheese prepared from goat and buffalo milk blends.

被引：0

作者：

Nasir, M. ^{[1
]}

Jabeen, H. ^{[1
]}

Abdullah, M. ^{[1
]}

Jabbar, M. A. ^{[1
]}

Ali, M. A. ^{[1
]}

机构：

[1] Univ Vet & Anim Sci, Lahore, Punjab, Pakistan

来源：

JOURNAL OF DAIRY SCIENCE | 2010年 / 93卷

关键词：

goat milk; Cheddar cheese; sensory quality;

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：747 / 748

页数：2

共 50 条

[1] FACTORS AFFECTING COMPOSITIONAL QUALITY OF CHEDDAR CHEESE FROM BUFFALO MILK
KANAWJIA, SK
SINGH, S
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (01): : 36 - 39
[2] Biochemical and microbiological changes during ripening of cheddar cheese from buffalo milk supplemented with goat milk and microencapsulated enzymes
Rao, K. H.
Singh, S.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2007, 44 (06): : 626 - 629
[3] EFFECT OF PROCESSING VARIABLES ON THE QUALITY AND SHELF-LIFE OF PROCESSED CHEESE FROM BUFFALO MILK CHEDDAR CHEESE
SACHDEVA, S
SINGH, S
TIWARI, BD
RAM, J
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1994, 49 (02) : 75 - 78
[4] Isolation and Characterrization of Caseinophosphopeptides from cow and buffalo milk Cheddar Cheese
Raftaniamiri, Zeynab
Khandelwal, Pratima
Bhat, G. S.
JOURNAL OF BIOTECHNOLOGY, 2010, 150 : S323 - S324
[5] EFFECT OF INCORPORATION OF CHEESE SLURRY AND SUPPLEMENTATION WITH LACTOBACILLUS-CASEI ON THE QUALITY OF BUFFALO MILK CHEDDAR CHEESE
SINGH, S
KANAWJIA, SK
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1988, 25 (05): : 276 - 279
[6] Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures
Murtaza, M. A.
Rehman, S. U.
Anjum, F. M.
Huma, N.
JOURNAL OF DAIRY SCIENCE, 2013, 96 (03) : 1380 - 1386
[7] Ripening of Cheddar cheese made from blends of raw and pasteurised milk
Rehman, SU
McSweeney, PLH
Banks, JM
Brechany, EY
Muir, DD
Fox, PF
INTERNATIONAL DAIRY JOURNAL, 2000, 10 (1-2) : 33 - 44
[8] An effort to improve the organoleptic properties of a soft cheese from rustic goat milk
Caponio, F
Gomes, T
Alloggio, V
Pasqualone, A
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 211 (05) : 305 - 309
[9] Proteolysis in Cheddar-type cheese made from goat's milk
Kubis, I
Sousa, MJ
Walsh-O'Grady, D
Kelly, AL
McSweeney, PLH
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2001, 56 (10): : 557 - 560
[10] THE QUALITY OF CHEDDAR CHEESE PRODUCED FROM LACTOSE HYDROLYZED MILK
RIDHA, SH
CRAWFORD, RJM
TAMIME, AY
DAIRY INDUSTRIES INTERNATIONAL, 1983, 48 (12) : 17 - &

← 1 2 3 4 5 →