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发酵乳制品(一) 被引量:1

Fermented dairy products (Part One)
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摘要 利乐公司于2002年公司成立50周年之际推出新版的《乳品加工手册》。该公司积几十年乳品加工经验出版的这一手册,内容涵盖了乳品加工及相关产品的生产和加工的全过程管理。我们完全可以把它看作是一本教科书,对指导和推动乳品企业的生产及管理起到积极地推动作用。
出处 《中外食品(酒尚)》 2004年第1期46-47,共2页
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  • 1王立平,徐杰,云月英,乌日娜,孟和毕力格,张和平.蒙古国传统发酵酸马奶(Koumiss)中乳杆菌潜在益生特性的研究[J].中国乳品工业,2005,33(4):4-10. 被引量:41
  • 2JAN T M W, EMAN H E A, HUGENHOLTZ J, SMIT G. Microbes from Raw Milk for Fermented Dairy Products[J]. Int Dairy J, 2002, 12: 91-109.
  • 3FOX P F, LAW J, MCSWEENEY P L H, et al. Cheese: an Overview [M]. Cheese: Chemistry, Physics and Microbiology, London: Eldelvier Academic Press,2004.
  • 4WALSTRA P, GEURTS T J, NOOMEN A, et al. Dairy Technology : Principles of Milk Properties and Processes [M]. Marcel Dekker, Inc New York, 1999: 524.
  • 5FITZSIMONS N A, COGAN T M, CONDON S, et al. Spatial and Temporal Distribution of Non-starter Lactic Acid Bacteria in Cheddar Cheese[J]. J Appl Microbiol, 2001, 90: 600-608.
  • 6BERESFORD T P, FITZSIMONS N, BRENNAN N L, et al. Recent Advances in Cheese Microbiology[J]. Int Dairy J, 2001, 11: 259- 274.
  • 7DE ANGELIS M,CORSETTI A,TOSTI N,et al. Characterization of Non-starter Lactic Acid Bacteria from Italian ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses [J]. Appl Environ Microbiol, 2001, 67: 2011-2020.
  • 8GOBBETTI M,MOREA M,BAR.UZZI F, et al. Microbiological, Compositional, Biochemical and Textural Charactefisation of Caciocavallo Pugliese Cheese During Ripening [J]. Int Dairy J, 2002, 12: 511-523.
  • 9WILLIAMS A G,WITHERS S E, BANKS J M. Energy Sources of Non-starter Lactic Acid Bacteria Isolated from Cheddar Cheese [J]. Int Dairy J, 2000, 10: 17-23.
  • 10PETERSON S D, MARSHALL R T. Non-starter Lactobacilli in Cheddar Cheese: A Review[J]. J Dairy Sci, 1990, 73: 1395-1410.

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