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Study of the Changes in Cheese Making Parameters of Skim Milk with Divalent Cations Addition
stretchable cheese Ca2+ and Cd2+ addition cheese making parameters
2009/3/20
The research was done in order to evaluate the effect of divalent cations (Ca2+ and Cd2+) on the cheese making parameters of skim milk, during the manufacture of a model soft cheese. Four different co...
Effects of Processing Treatment and Cheese-Making Parameters on Foaming Properties of Whey Protein Isolates
whey protein isolate foaming properties microfiltration foam depressant
2008/3/18
Acid whey from raw milk, acid whey from pasteurized milk, and sweet whey from Cheddar cheese making were prepared from one batch of milk. Each whey was dialyzed and freeze-dried to produce a whey prot...