Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Wanning Fan"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 7, Pp 4298-4307 (2024)
ABSTRACT: Milk coagulation is an important step in the production of fermented dairy products such as yogurt and cheese. Jujube is gaining popularity and acceptance as a food ingredient. In China, jujube yogurt is popular among consumers. However, th
Externí odkaz:
https://doaj.org/article/7446ea8988bb4acb95de49f1ae2d874a
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 8, Pp 6578-6588 (2022)
ABSTRACT: Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae. Herein, we measured physicochemical indices of UHT m
Externí odkaz:
https://doaj.org/article/fdc91ef237cf4a2682e80fab58819591
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6540f549c0d7b4574d60701a6269dd42
https://doi.org/10.1111/jfpp.16918
https://doi.org/10.1111/jfpp.16918
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82cace6ff82b428022c63f7e9dd61e07
https://doi.org/10.2139/ssrn.4220700
https://doi.org/10.2139/ssrn.4220700
Publikováno v:
Journal of dairy science. 105(8)
Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae. Herein, we measured physicochemical indices of UHT milk inocul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe94998ba49ff38ef83ea983f1ea6875
https://pubmed.ncbi.nlm.nih.gov/35787320
https://pubmed.ncbi.nlm.nih.gov/35787320