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Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts
accelerated cheese ripening attenuated bacterial adjuncts Lactobacillus helveticus
2008/3/22
Cheddar cheese that contained 33% less fat than normal was made with Lactobacillus helveticus CNRZ-32 adjuncts attenuated by spray-drying, freeze-drying, or freezing. Cheeses were analyzed during 6 mo...
Reduced Fat Cheddar Cheese from Condensed Milk. 3. Accelerated Ripening
reduced fat Cheddar cheese proteolysis accelerated ripening
2008/3/22
Reduced fat Cheddar cheeses were manufactured from control uncondensed milk (10.27% total solids) and condensed milks containing 15.40, 18.33, and 22.23% total solids. Three ripening treatments were a...