ACCEPTABILITY OF FLAVORED DRINKS MADE WITH COTTAGE CHEESE WHEY PRODUCED BY DIRECT ACIDIFICATION PROCESS

被引：8

作者：

DEMOTT, BJ ^{[1
]}

机构：

[1] UNIV TENNESSEE,DEPT FOOD TECHNOL & SCI,KNOXVILLE,TN 37901

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 11期

关键词：

D O I：

10.4315/0022-2747-38.11.691

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：691 / 692

页数：2

共 42 条

[1] THE CALCIUM CONTENT OF COTTAGE CHEESE MADE BY CULTURE AND DIRECT ACIDIFICATION
DEMOTT, BJ
JOURNAL OF FOOD PROTECTION, 1988, 51 (09) : 740 - 742
[2] TOMATO-FLAVORED BEVERAGE AND ONION-FLAVORED CHIP DIP MADE FROM COTTAGE CHEESE WHEY
DEMOTT, BJ
HELMS, AB
SANDERS, OG
JOURNAL OF FOOD PROTECTION, 1977, 40 (08) : 540 - 542
[3] ACCEPTABILITY OF FROZEN DESSERTS MADE WITH NEUTRALIZED, HYDROLYZED, FLUID COTTAGE CHEESE WHEY
YOUNG, CK
STULL, JW
TAYLOR, RR
ANGUS, RC
DANIEL, TC
JOURNAL OF FOOD SCIENCE, 1980, 45 (04) : 805 - &
[4] EFFECTIVENESS OF LACTOSE HYDROLYSIS IN COTTAGE CHEESE WHEY FOR THE DEVELOPMENT OF WHEY DRINKS
BERNAL, V
JELEN, P
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1989, 44 (04): : 222 - 225
[5] FORTIFICATION OF SOFT DRINKS WITH PROTEIN FROM COTTAGE CHEESE WHEY
HOLSINGER, VH
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1977, 174 (SEP): : 109 - 109
[6] ACCEPTABILITY OF WHEY-SOY DRINK MIX PREPARED WITH COTTAGE CHEESE WHEY
HOLSINGER, VH
SUTTON, CS
VETTEL, HE
ALLEN, C
TALLEY, FB
JOURNAL OF DAIRY SCIENCE, 1977, 60 (12) : 1841 - 1845
[7] A dual-acidification process for the manufacture of direct-acidified Cottage cheese
Makhal, Subarna
Kanawjia, Suresh K.
Giri, Apurba
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2013, 66 (04) : 552 - 561
[8] COTTAGE CHEESE WHEY ULTRAFILTRATE PRODUCED BY HOLLOW FIBER ULTRAFILTRATION
BAKEL, JT
MORRIS, HA
RICHERT, SH
MORR, CV
JOURNAL OF DAIRY SCIENCE, 1975, 58 (12) : 1794 - 1798
[9] COMPARATIVE B-COMPLEX VITAMIN CONTENT OF COTTAGE CHEESE MADE BY CULTURE AND DIRECT ACIDIFICATION METHODS
MOSCOSO, W
JOE, AM
SHAHANI, KM
JOURNAL OF DAIRY SCIENCE, 1973, 56 (05) : 626 - 626
[10] COMPARISON OF COTTAGE CHEESE YIELDS USING CULTURE AND DIRECT ACIDIFICATION
SATTERNESS, DE
PARSONS, JG
MARTIN, JH
JOURNAL OF DAIRY SCIENCE, 1977, 60 : 42 - 43

← 1 2 3 4 5 →