机译:使用开菲尔发酵剂培养物开发新型白色软奶酪:微生物学,理化特性和感官特性
Food Microbiology and Safety Laboratory, Department of Nutrition and Food Processing, Faculty of Agricultural Technology-Balqa Applied University, P.O. Box 19117, Salt, Jordan;
Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan;
Food Microbiology and Safety Laboratory, Department of Nutrition and Food Processing, Faculty of Agricultural Technology-Balqa Applied University, P.O. Box 19117, Salt, Jordan;
Food Microbiology and Safety Laboratory, Department of Nutrition and Food Processing, Faculty of Agricultural Technology-Balqa Applied University, P.O. Box 19117, Salt, Jordan;
Department of Food Science, Al-Balqa Applied University, 19237, Zarqa, Jordan;
North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA;
Kefir; Starter cultures; White soft cheese; Lactobacilli; Probiotics; Proteolytic activity;
机译:以开菲尔,酸奶或商业奶酪文化为原料生产的白色腌制奶酪的感官和化学特性。
机译:产生外多糖的发酵剂培养对益生性山羊乳酸奶的微生物学,理化和感官特性产生积极影响
机译:不同起动培养组合对枸杞奶酪熟化参数,微生物和感觉特性的影响
机译:利用益生菌乳酸杆菌IIA-2C12发酵羊肉香肠的物理化学和微生物特性作为起始培养物
机译:益生菌乳杆菌作为大豆酸奶发酵剂培养物:微生物学,化学和感官分析(副干酪乳杆菌,鼠李糖乳杆菌,嗜热链球菌)。
机译:使用不同的发酵剂组合对米哈利奇奶酪的成熟参数微生物学和感官特性的影响
机译:用加入乳酸菌制备的乳腺芝士的物理化学,感觉和微生物学特征,如引发剂培养物//物理化学,感官和微生物学特征