Alternate technology for manufacture of buffalo milk pizza cheese

被引：0
|
作者：
Patel, H.G.
Upadhyay, K.G.
机构：
来源：
Journal of Food Science and Technology | / 36卷 / 03期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：235 / 238
相关论文
共 50 条
  • [31] Process analytical technology for cheese manufacture
    Panikuttira, Bhavya
    O'Shea, Norah
    Tobin, John T.
    Tiwari, Brijesh K.
    O'Donnell, Colm P.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53 (08): : 1803 - 1815
  • [32] Behaviour of Salmonella senftenberg during manufacture of buffalo mozzarella cheese
    Cortesi, ML
    Citro, A
    Sarli, T
    Santoro, A
    Murru, N
    Pepe, T
    Dell'orfano, G
    SCIENCES DES ALIMENTS, 1998, 18 (04) : 437 - 444
  • [33] PCR detection of cows' milk in water buffalo milk and mozzarella cheese
    López-Calleja, I
    Alonso, IG
    Fajardo, V
    Rodríguez, MA
    Hernández, PE
    García, T
    Martín, R
    INTERNATIONAL DAIRY JOURNAL, 2005, 15 (11) : 1122 - 1129
  • [34] Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese
    Govindasamy-Lucey, S.
    Lin, T.
    Jaeggi, J. J.
    Martinelli, C. J.
    Johnson, M. E.
    Lucey, J. A.
    JOURNAL OF DAIRY SCIENCE, 2007, 90 (06) : 2675 - 2688
  • [35] BUFFALO MILK MINAS FRESH CHEESE WITH PROBIOTICS PROPERTIES
    Do Valle, A.
    Cotta Karasawa, B. Yuri
    De Camargo Balieiro, J. C.
    Thomazini, M.
    Favaro-Trindade, C. S.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2009, 21 : 221 - 224
  • [36] Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese
    Kisan, Bhagwat Sameer
    Ganguly, Sangita
    Khetra, Yogesh
    Latha, Sabikhi
    Sameer, Bhagwat
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 121
  • [37] Safety and quality along the buffalo milk and cheese chain
    Cortesi, M. L.
    Murru, N.
    ITALIAN JOURNAL OF ANIMAL SCIENCE, 2007, 6 : 207 - 216
  • [38] A MULTIPLE STRAIN STARTER FOR WATER-BUFFALO MOZZARELLA CHEESE MANUFACTURE
    PARENTE, E
    VILLANI, F
    COPPOLA, R
    COPPOLA, S
    LAIT, 1989, 69 (04): : 271 - 279
  • [39] THE MANUFACTURE OF BLUE CHEESE FROM PASTEURIZED HOMOGENIZED MILK
    PETERS, II
    NELSON, FE
    JOURNAL OF DAIRY SCIENCE, 1949, 32 (08) : 704 - 704
  • [40] MUCOR PUSILLUS PROTEASE AS A MILK COAGULANT FOR CHEESE MANUFACTURE
    BABEL, FJ
    SOMKUTI, GA
    JOURNAL OF DAIRY SCIENCE, 1968, 51 (06) : 937 - &
12345