The effect of different amounts of salt（NaCl）on the meltability of Mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis（SAOSA）method.The results showed that different a...The effect of different amounts of salt（NaCl）on the meltability of Mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis（SAOSA）method.The results showed that different addition amounts of NaCl had significant influence on the meltability of Mozzarella cheese,and2%NaCl addition was the best condition for cheese melting.The results measured by Schreiber method and SAOSA method were basically the same.Adding different amounts of NaCl had significant influence on the hardness and elasticity of Mozzarella cheese but no significant influence on the stickiness.The microscopic structure of Mozzarella cheese with 2%NaCl addition was arranged orderly.Scanning electron micrographs showed the space grid structure formed by casein had changed and formed many uniform molecular holes.展开更多
By analyzing the problems existing in graduate enrollment in various colleges and universities,the paper puts forward several measures to improve the graduate matriculate quality combined with graduate matriculate cha...By analyzing the problems existing in graduate enrollment in various colleges and universities,the paper puts forward several measures to improve the graduate matriculate quality combined with graduate matriculate characteristics and selection criterion of talented students.A selection mechanism for graduate students suitable for the objective of talents training in colleges and universities is constructed,which will provide certain theoretical basis for smooth implementation of graduate training objectives and the overall goal of improving the quality of graduate education.展开更多
基金Supported by"Twelfth Five-Year"National Science and Technology Support Program of China(2011BAD09B02)Fund from Ministry of Science and Technology of China(2009GJB20010)
文摘The effect of different amounts of salt（NaCl）on the meltability of Mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis（SAOSA）method.The results showed that different addition amounts of NaCl had significant influence on the meltability of Mozzarella cheese,and2%NaCl addition was the best condition for cheese melting.The results measured by Schreiber method and SAOSA method were basically the same.Adding different amounts of NaCl had significant influence on the hardness and elasticity of Mozzarella cheese but no significant influence on the stickiness.The microscopic structure of Mozzarella cheese with 2%NaCl addition was arranged orderly.Scanning electron micrographs showed the space grid structure formed by casein had changed and formed many uniform molecular holes.
基金Supported by Higher Education Teaching Reform Research Project of Heilongjiang Province(SJ-GY20190484)The"13th Five-Year Plan"Filing Project of Heilongjiang Education Science(GBC1317101)Graduate Education and Teaching Reform Project of Heilongjiang Bayi Agricultural University(YJG201803)。
文摘By analyzing the problems existing in graduate enrollment in various colleges and universities,the paper puts forward several measures to improve the graduate matriculate quality combined with graduate matriculate characteristics and selection criterion of talented students.A selection mechanism for graduate students suitable for the objective of talents training in colleges and universities is constructed,which will provide certain theoretical basis for smooth implementation of graduate training objectives and the overall goal of improving the quality of graduate education.
