منابع مشابه
Dairy Foods: Dairy Foods/Cheese
The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...
متن کاملDairy Foods: Foods and Products
J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 T90 Oxidation stability of milk rich in α-linolenic acid produced through duodenum infusion of high-linolenic perilla fatty acid into dairy cows. Q. S. Liu, J. Q. Wang*, D. P. Bu, E. Khas, G. Yang, L. Y. Zhou, P. Sun, and K. L. Liu, State Key Laboratory of Animal Nutrition, Institute of Animal Sc...
متن کاملNational ADSA Dairy Foods Oral: Dairy Foods Oral Student Competition
J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 127 The effect of sodium gluconate on pH, lactose, lactic and, and water soluble Ca changes during Cheddar cheese ripening. C. Phadungath*1 and L. E. Metzger2, 1Midwest Dairy Foods Research Center, University of Minnesota, St Paul, 2Midwest Dairy Foods Research Center, South Dakota State Universi...
متن کاملDairy Foods: Microbiology
J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 951 Wooden vat to produce PDO Ragusano cheese is a living system. G. Licitra*1,2, L. Tuminello2, N. Fucà2, P. Campo2, S. Lortal3, and S. Carpino2, 1D.A.C.P.A. University of Catania, Catania, Italy, 2CoRFiLaC, Regione Siciliana, Ragusa, Italy, 3UMR Science et Technologie du Lait et de l’Oeuf, Renn...
متن کاملDairy Foods: Chemistry
contacts for future opportunities. Ideas and projects are developed in groups to build communication and interpersonal skills, helpful in a future work environment. Guest speakers provide business and industry perspectives on leadership and communications topics. A survey of ALA students indicated job shadowing was the most beneficial activity of ALA and students agreed they were able to demons...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1981
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(81)82669-0