More than curds and whey

首页> 外文期刊>Dairy industries international >More than curds and whey

【24h】

More than curds and whey

机译：不仅仅是凝乳和乳清

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

The dairy industry has long knownhow to manage traditional sourcesof contamination from the dairyfarm,soiled hands,and unclean equipment and products: validated cleaningprocedures,using the correct concentration of chemistries and dwell times,continuous sanitation crew training andresults monitoring.However,warningsand outbreaks,changes in regulatoryfocus and growing consumer demand forunpasteurised products has forced manyprocessors to if not change how theymaintain supply line safety,at least examine how their current safety plans work.

机译：乳制品行业长期以来一直知道如何管理来自奶牛场，弄脏的手以及不清洁的设备和产品的传统污染源：经过验证的清洁程序，使用正确的化学药品浓度和停留时间，连续的卫生工作人员培训以及结果监控。但是，警告和爆发，变化出于对法规的关注以及不断增长的消费者对非巴氏消毒产品的需求，许多加工商不得不改变他们维持供应线安全性的方式，至少要检查其当前安全计划的工作方式。

著录项

来源
《Dairy industries international》 |2018年第10期|36-36|共1页
作者

展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss [J] . C. Cipolat-Gotet, A. Cecchinato, G. Stocco, Journal of dairy science . 2016,第2期

机译：9-MilCA方法是一种快速，部分自动化的方法，用于同时记录牛奶凝结，凝乳凝结，脱水收缩，奶酪产量以及凝乳营养物回收或乳清损失的情况
2. Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk [J] . Daviau C., Pierre A., Famelart MH., Le Lait . 2000,第6期

机译：软奶酪制造过程中的乳清沥干以及通过酪蛋白浓度，乳清蛋白与酪蛋白的比率和牛奶的巴氏灭菌法改善的排干凝乳的性能
3. Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese [J] . Justina Mileriene, Loreta Serniene, Marta Henriques, Journal of dairy science . 2021,第2期

机译：肉桂乳清蛋白浓缩的可食用涂料富含肉桂二氧化碳提取物对东欧凝乳奶酪的质量和保质期
4. Sparse representation using nonnegative curds and whey [C] . Liu Yanan, Wu Fei, Zhang Zhihua, 2010 IEEE Conference on Computer Vision and Pattern Recognition . 2010

机译：使用非阴性凝乳和乳清进行稀疏表示
5. Effects of starch addition on low fat rennet curd properties and their partitioning between curd and whey. [D] . Larsen, Kelly M. 2009

机译：淀粉添加对低脂凝乳酶凝乳特性及其在凝乳和乳清之间分配的影响。
6. Distribution of Chemical Residues among Fat Skim Curd Whey andProtein Fractions in Fortified Pasteurized Milk [O] . Weilin L. Shelver, *, Sara J. Lupton, 2018

机译：脂肪脱脂凝乳乳清和强化巴氏杀菌牛奶中的蛋白质组分
7. The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss [O] . Cipolat-Gotet C., Cecchinato A., Stocco G., 2016

机译：9-MilCA方法是一种快速，部分自动化的方法，用于同时记录牛奶凝结，凝乳凝结，脱水收缩，奶酪产量以及凝乳营养物回收或乳清损失的情况

More than curds and whey

摘要

著录项

相似文献

相关主题

期刊订阅