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Manufacturing Parameters and Rheological Characteristics of Cheddar-Like Hard Goat Cheese
firmness processing rheology goat cheese
2008/3/25
Raw milk from French Alpine goats was processed to Cheddar-like hard goat cheese. After milling, the curd was split into three portions and salted separately at the rate of 2.5, 3.0, and 4.0% of the c...
A Method for Manufacturing Reduced Fat Mozzarella Cheese
Mozzarella cheese reduced fat physical properties
2008/3/22
Mozzarella cheese was manufactured to contain up to 50% less fat than conventional part-skim Mozzarella cheese. Milk, which had been standardized to a casein to fat ratio of 1.2, 1.6, 2.0, or 2.4, was...