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Application of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Process Cheese
reduced fat process cheese buttermilk ultrafiltration
2008/3/28
Reduced fat Cheddar cheeses, manufactured from pasteurized milk or from pasteurized milk supplemented with 5% ultrafiltered sweet buttermilk, were used to manufacture reduced fat process cheeses (48% ...
Influence of pH on Protein Interactions and Microstructure of Process Cheese
process cheese microstructure scanning electron microscopy ionic interaction
2008/3/27
During the manufacture of process cheese, biochemical characteristics (casein solubilization, peptization coefficient, and water-holding capacity) were investigated using a combination of microscopic ...
Fluorescence Image Analysis of Process Cheese Manufactured with Trisodium Citrate and Sodium Chloride
fluorescence microscopy cheese micro-structure image analysis fat emulsification
2008/3/27
Fluorescence imaging and cryomicrotomy were used to study the size and shape distribution of fat particles in a model process cheese product. The technique generated data with reproducibility and cons...
Shelf-Life of Pasteurized Process Cheese Spreads Made from Cheddar Cheese Manufactured with a Nisin-Producing Starter Culture
cheese spreads nisin spoilage shelf-life
2008/3/18
Cheddar cheese made with a nisin-producing starter culture and Cheddar cheese made with a commercially available starter culture were used to manufacture pasteurized process cheese spreads at low and ...