EVALUATION OF YIELD AND QUALITY OF CHEDDAR CHEESE MANUFACTURED FROM MILK WITH ADDED WHEY-PROTEIN CONCENTRATE

被引：12

作者：

BALDWIN, KA ^{[1
]}

BAER, RJ ^{[1
]}

PARSONS, JG ^{[1
]}

SEAS, SW ^{[1
]}

SPURGEON, KR ^{[1
]}

TORREY, GS ^{[1
]}

机构：

[1] S DAKOTA STATE UNIV, DEPT DAIRY SCI, BROOKINGS, SD 57007 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1986年 / 69卷 / 10期

关键词：

D O I：

10.3168/jds.S0022-0302(86)80699-3

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：2543 / 2550

页数：8

共 24 条

[1]

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[2]

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[3]

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[8] CHEESE BASE FOR PROCESSING - HIGH-YIELD PRODUCT FROM WHOLE MILK BY ULTRAFILTRATION [J].

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[9] CHEDDAR CHEESE FROM RETENTATE-SUPPLEMENTED WHOLE MILK [J].

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[10] APPLICATION OF MEMBRANE ULTRAFILTRATION TO PREPARATION OF VARIOUS TYPES OF CHEESE [J].

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