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Optimisation of Manufacture and Quality of Cottage Cheese
Cottage cheese skim milk ultrafiltration composition
2009/3/20
Cottage cheese is a type of fresh soft cheese consisting of individual grains. The manufacture of Cottage cheese from control skim milk with 0.05 % fat (A), skim milk fortified with 1.5 % (w/v) skim m...
Effects of Milk Somatic Cell Count on Cottage Cheese Yield and Quality
somatic cell counts cheese yield cheese composition cottage cheese
2008/3/28
Eight Holstein cows in midlactation were selected for low milk somatic cell count (SCC) and the absence of the pathogens that cause mastitis. Milk collection and cottage cheese manufacture from low SC...
Production of Cottage Cheese Using Dressing Fermented by Bifidobaceria
bifidobacteria cottage cheese cultured dressing
2008/3/25
Creamed cottage cheese was produced by adding cream dressing fermented by Bifidobacterium infantis to the dry curd. During the storage of creamed cottage cheese, viability and ß-galatosidase act...
Production of Cultured Cottage Cheese Dressing by Bifidobacteria
bifidobacteria sour cream cultured cottage cheese dressing
2008/3/23
Fermentation conditions for the production of cultured cottage cheese dressing by bifidobacteria were determined by using freeze-dried concentrates of Bifidobacterium infantis. Cream dressing was ferm...