摘要 : An understanding of coagulation and factors that affect cheese microstructure is important, as this microstructure influences cheese texture and flavour. Of particular importance to many producers is the loss of milk fat during th... 展开
作者 | Ong~ L Dagastine~ R. R Auty~ M. A. E Kentish~ S. E Gras~ S. L. |
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作者单位 | |
期刊名称 | 《Dairy science & technology》 |
总页数 | 20 |
语种/中图分类号 | 英语 / TS25 |
关键词 | CHEDDAR CHEESE CHEESE CURD CHEESE VARIETIES COAGULATION CURD FATS MILK GELS MICROSTRUCTURE MILK CLOTTING MILK FATS TEMP. TEMPERATURE Milk and dairy products Cheese |
馆藏号 | N2008EPST0013192 |