Cheesemaking practice /

QR-kod

Cheesemaking practice /

Sparad:

Bibliografiska uppgifter
Huvudupphovsman:	Scott, R.
Materialtyp:	Bok
Språk:	engelska
Publicerad:	London : Applied Science, c1981.
Ämnen:	Cheese.
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

Liknande verk

Cheesemaking made easy
av: Carroll, Ricki
Publicerad: (1982)

MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING
av: I, T. Smykov
Publicerad: (2018-07-01)

Cheese : chemistry, physics, and microbiology /
Publicerad: (1987)

Traditional chessemaking manual /
av: O'Connor, Charles
Publicerad: (1993)

Cheese-making technology /
av: Schwartz, M. E.
Publicerad: (1973)

Hybrid Efficient Fast Charging Strategy for WPT Systems: Memetic-Optimized Control with Pulsed/Multi-Stage Current Modes and Neural Network SOC Estimation
av: Marouane El Ancary, et al.
Publicerad: (2025-07-01)

Cheese /
av: Illsley, Linda
Publicerad: (1990)

RECIPE DEVELOPMENT AND TECHNOLOGY FOR SOFT CHEESE WITH APPLICATION OF VEGETABLE RAW MATERIALS
av: A. V. Borisova, et al.
Publicerad: (2022-08-01)

Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese
av: Javier Rodríguez, et al.
Publicerad: (2025-07-01)

The processed cheese industry /
av: Thomas, M. A.
Publicerad: (1977)

A guide to Australian cheese /
av: Vondra, Josef Gert
Publicerad: (1971)

Influence of different milk-clotting enzymes on the process of producing semihard cheeses
av: D. S. Myagkonosov, et al.
Publicerad: (2023-04-01)

Influence of different milk-clotting enzymes on the process of producing soft cheeses
av: D. S. Myagkonosov, et al.
Publicerad: (2021-10-01)

Recommended international standards for cheeses and government acceptances
Publicerad: (1972)

Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses
av: Sacide Bengu Tunaydın, et al.
Publicerad: (2024-06-01)

Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor
av: D. S. Myagkonosov, et al.
Publicerad: (2021-01-01)

PRODUCTION OF SEMI-HARD CHEESES FROM A MIXTURE OF GOAT'S AND COW'S MILK
av: N. V. Romanova, et al.
Publicerad: (2022-08-01)

THE INNOVATIVE METHOD OF HEAT TREATMENT OF LIQUID FOOD MEDIA
av: I. A. Kuznetsova, et al.
Publicerad: (2022-08-01)

Investigation of the process of obtaining extracts from vegetable raw materials and their use in cheese production
av: E. P. Suchkova, et al.
Publicerad: (2021-11-01)

Effects of Mixed Adjunct Culture of Pediococcus acidilactici and Kluyveromyces marxianus on the Quality of Cheddar Cheese
av: KANG You, LÜ Yang, GAO Lei, ZHAO Yujuan, ZHAO Zijian, GAO Yansong, YANG Ge, LI Shengyu
Publicerad: (2025-05-01)

Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review
av: Parham Joolaei Ahranjani, et al.
Publicerad: (2025-07-01)

Impact of protein content and pH on the properties of microwaved, expanded, shelf-stable cheese puff snacks made from dairy powders
av: J.M. Pronschinske, et al.
Publicerad: (2025-08-01)

Milk curd self-segmentation in cheesemaking tank
av: I. T. Smykov
Publicerad: (2022-07-01)

Blaťácké Zlato Cheese: A Screenshot of Its Biofunctional and Physicochemical Characteristics
av: Sandra T. Martín-del-Campo, et al.
Publicerad: (2025-06-01)

Study of the possibility of producing semi-hard cheeses from frozen goat’s milk
av: V. A. Mordvinova, et al.
Publicerad: (2023-04-01)

FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
av: O. V. Lepilkina, et al.
Publicerad: (2020-07-01)

STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION
av: E. V. Topnikova, et al.
Publicerad: (2019-12-01)

Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk
av: V. A. Mordvinova, et al.
Publicerad: (2024-04-01)

Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage
av: K. A. Kanina, et al.
Publicerad: (2022-01-01)

THE INFLUENCE OF CHEESE CONSUMPTION ON THE DEGREE OF ACNE VULGARIS IN STUDENTS OF MEDICINE FACULTY OF DIPONEGORO UNIVERSITY
av: Fatan Khalif Koncara, et al.
Publicerad: (2020-03-01)

Effect of the recombinant chymosins of different origins on production process of soft cheese
av: D. S. Myagkonosov, et al.
Publicerad: (2022-07-01)

Cheese and fermented milk foods /
av: Kosikowski, Frank
Publicerad: (1977)

Determination of Thermotolerant Yeast Population in Dairy Products
av: Fatma Ayer, et al.
Publicerad: (2023-12-01)

Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa
av: G. M. Sviridenko, et al.
Publicerad: (2021-01-01)

FARMER CHEESE IN NUTRITION OF TENDER AGE CHILDREN: TRADITIONS AND MODERN OPPORTUNITIES
av: E. А. Samorodnova
Publicerad: (2014-07-01)

New application of smart packaging by using sumac extract for detecting lactic cheese aging
av: Shaghayegh Roozbahani, et al.
Publicerad: (2025-12-01)

Impact of milk fat globule replacement with emulsified canola oil droplets on the composition, structure, texture, sensory properties, and lipid oxidation of fresh soft rennet cheese
av: M.M. Kasprzak, et al.
Publicerad: (2025-08-01)

Effects of Protective <i>Lacticaseibacillus casei</i> VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening
av: Francesca Bonazza, et al.
Publicerad: (2025-07-01)

Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future
av: Ingrid Leal, et al.
Publicerad: (2025-07-01)

Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese
av: Salha A. Y. Jado, et al.
Publicerad: (2023-12-01)