THE USE OF SOYBEAN MILK IN SOFT CHEESE MAKING .2. ORGANOLEPTIC AND CHEMICAL-PROPERTIES OF DOMIATI CHEESE MADE FROM A MIXTURE OF SOYBEAN MILK AND WHOLE MILK

被引：0

作者：

METWALLI, NH ^{[1
]}

SHALABI, SI ^{[1
]}

ZAHRAN, AS ^{[1
]}

ELDEMERDASH, O ^{[1
]}

机构：

[1] MINIA UNIV,COLL AGR,DEPT FOOD TECHNOL & DAIRY,MINIA,EGYPT

来源：

JOURNAL OF FOOD TECHNOLOGY | 1982年 / 17卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：297 / 305

页数：9

共 50 条

[1] THE USE OF SOYBEAN MILK IN SOFT-CHEESE MAKING .1. EFFECT OF SOYBEAN MILK ON RENNET COAGULATION PROPERTY OF MILK
METWALLI, NH
SHALABI, SI
ZAHRAN, AS
ELDEMERDASH, O
JOURNAL OF FOOD TECHNOLOGY, 1982, 17 (01): : 71 - 77
[2] COMPOSITION, YIELD AND ORGANOLEPTIC EVALUATION OF FRESH DOMIATI CHEESE MADE FROM A MIXTURE OF CAMEL AND COW MILK
MEHAIA, MA
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1993, 48 (02) : 74 - 77
[3] IMPROVING THE QUALITY OF DOMIATI CHEESE MADE FROM RECOMBINED MILK
ASHOUR, MM
BAKY, AAA
ELNESHAWY, AA
SALEM, OM
FOOD CHEMISTRY, 1986, 20 (02) : 85 - 96
[4] MICROSTRUCTURE AND CHEMICAL-CHANGES IN DOMIATI CHEESE MADE FROM ULTRAFILTERED MILK
OMAR, MM
FOOD CHEMISTRY, 1987, 25 (03) : 183 - 196
[5] CHEMICAL-CHANGES DURING THE RIPENING OF DOMIATI CHEESE MADE FROM DRIED MILK
OMAR, MM
ASHOUR, M
FARAHAT, SM
BAKY, AAA
ELNESHAWY, AA
FOOD CHEMISTRY, 1983, 11 (02) : 95 - 103
[6] COMPOSITION AND MICROSTRUCTURE OF DOMIATI CHEESE MADE FROM RECONSTITUTED UF MILK
OMAR, MM
FOOD CHEMISTRY, 1988, 28 (02) : 85 - 95
[7] PROPERTIES OF MILK ANALOGS WITH SOYBEAN PROTEINS AND CHEESE WHEY
HOLSINGER, VH
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1986, 63 (04) : 409 - 409
[8] PRODUCTION OF BRINED SOFT CHEESE FROM FROZEN ULTRAFILTERED SHEEPS MILK .2. COMPOSITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF CHEESE
VOUTSINAS, LP
KATSIARI, MC
PAPPAS, CP
MALLATOU, H
FOOD CHEMISTRY, 1995, 52 (03) : 235 - 247
[9] An effort to improve the organoleptic properties of a soft cheese from rustic goat milk
Caponio, F
Gomes, T
Alloggio, V
Pasqualone, A
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 211 (05) : 305 - 309
[10] PARTIAL SUBSTITUTION OF MILK WITH SOYBEAN FLOUR IN CHEESE - CHEMICAL CHARACTERISTICS
GOMES, JC
ARANCIBIA, MSM
COELHO, DT
FURTADO, MM
JHAM, GN
ARQUIVOS DE BIOLOGIA E TECNOLOGIA, 1987, 30 (04): : 615 - 632

← 1 2 3 4 5 →