Effects of Aging Time and Temperature on Proteolysis of Commercial Goat Milk Cheeses Produced in the United States
- 作者Yong K. Jin; Young W. Park
- 卷第78卷
- 期第12期
- 印刷ISSN0022-0302
- 电子ISSN1525-3198
- 文件大小1081.40KB
- 发表时间1995
- DOI10.3168/jds.s0022-0302(95)76888-6
同作者推荐
Effect of Sodium Chloride on the Serum Phase of Mozzarella CheeseMing R. Guo; James A. Gilmore; Paul S. Kindstedt · 1997
Seasonal Changes in the Chemical Composition of Commingled Goat MilkMing R. Guo; Peter H. Dixon; Young W. Park; James A. Gilmore; Paul S. Kindstedt · 2001
Changes in the Composition and Meltability of Mozzarella Cheese During Contact with Pizza SauceWei Wang; Paul S. Kindstedt; James A. Gilmore; Ming R. Guo · 1998
Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella CheeseMichael A. Rudan; David M. Barbano; Ming R. Guo; Paul S. Kindstedt · 1998