Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Elizabeth A. Ridout"'
Publikováno v:
Journal of Dairy Research. 50:527-534
SUMMARYBlocks of Cheddar cheese ranging in weight from ¾ to 44 lb were vacuum-wrapped and stored for up to 6 weeks. Panel assessment after 0, 3 and 6 weeks showed that the quality decreased, and off-flavours increased with decrease in block size. He
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd021fda3e420f1df1af3a65c15e2d04
https://doi.org/10.1017/s0022029900032763
https://doi.org/10.1017/s0022029900032763
Autor:
Elizabeth A. Ridout, Margaret L. Green
Publikováno v:
Journal of Dairy Research. 51:447-453
SummaryMilk with 1·5% fat was treated to increase its viscosity to that of whole milk on the assumption that the sensation produced in the mouth, its mouthfeel, would be improved. Selected treated 1·5% fat milks were assessed for similarity to whol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f9d98d33d894594ffffd77daceaa40c
https://doi.org/10.1017/s0022029900023748
https://doi.org/10.1017/s0022029900023748
Publikováno v:
Journal of Dairy Research. 52:255-266
SUMMARYThe effect of separating conditions on lipase activity and free fatty acid levels in preheated milk, cream and skim milk was measured on nine occasions during a 12-week period covering the seasonal change from winter feeding to summertime graz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a295a442334ffc265159a000b32f04c1
https://doi.org/10.1017/s0022029900024122
https://doi.org/10.1017/s0022029900024122