4.7 Article

Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Dairy & Animal Science

Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese

M. Brighenti et al.

JOURNAL OF DAIRY SCIENCE (2018)

Article Engineering, Chemical

A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration

P. Morin et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Food Science & Technology

Phospho- and sphingolipid distribution during processing of milk, butter and whey

R Rombaut et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)

Article Agriculture, Dairy & Animal Science

Compositional and functional properties of buttermilk:: A comparison between sweet, sour, and whey buttermilk

I Sodini et al.

JOURNAL OF DAIRY SCIENCE (2006)

Review Agriculture, Dairy & Animal Science

Invited review: Perspectives on the basis of the rheology and texture properties of cheese

JA Lucey et al.

JOURNAL OF DAIRY SCIENCE (2003)

Article Agriculture, Dairy & Animal Science

Native vs. damaged milk fat globules: Membrane properties affect the viscoelasticity of milk gels

MC Michalski et al.

JOURNAL OF DAIRY SCIENCE (2002)