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Volumn 49, Issue 2, 1996, Pages 37-43

Manufacture of a feta cheese using skim milk retentate powder

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0039204950     PISSN: 00379840     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper
Times cited : (4)

References (24)
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    • (1991) Feta and Related Cheeses , pp. 13-17
    • Tamime, A.Y.1    Dalgleish, D.G.2    Banks, W.3
  • 2
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    • Traditional feta cheese
    • Robinson R K and Tamime A Y, eds. London: Ellis Horwood
    • Anifantakis E M (1991) Traditional feta cheese. In Feta and Related Cheeses, pp 49-69. Robinson R K and Tamime A Y, eds. London: Ellis Horwood.
    • (1991) Feta and Related Cheeses , pp. 49-69
    • Anifantakis, E.M.1
  • 4
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    • Manufacture of cheese from milk concentrated by ultrafiltration
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    • Lelievre, J.1    Lawrence, R.C.2
  • 8
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    • Standard No. 20B. Brussels: IDF
    • International Dairy Federation (1993) In Determination of the Nitrogen Content. Standard No. 20B. Brussels: IDF.
    • (1993) Determination of the Nitrogen Content
  • 9
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    • 0000724489 scopus 로고
    • The hydrolysis of protein during the ripening of Dutch cheese. The enzymes and the bacteria involved
    • Stadhouders J (1960) [The hydrolysis of protein during the ripening of Dutch cheese. The enzymes and the bacteria involved]. Netherlands Milk and Dairy Journal 14 83-110.
    • (1960) Netherlands Milk and Dairy Journal , vol.14 , pp. 83-110
    • Stadhouders, J.1
  • 16
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    • Der 'relatieve Kaseingehalt' von Kase
    • Schulz M E and Mrowetz G (1952) Der 'relatieve Kaseingehalt' von Kase. Deutsche Molkerei-Zeitung 73 495-496, 530-532.
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    • Schulz, M.E.1    Mrowetz, G.2
  • 17
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    • A simple procedure using TNBS for monitoring proteolysis in cheese
    • Polychroniadou A (1988) A simple procedure using TNBS for monitoring proteolysis in cheese. Journal of Dairy Research 55 585-596.
    • (1988) Journal of Dairy Research , vol.55 , pp. 585-596
    • Polychroniadou, A.1
  • 18
    • 0014949207 scopus 로고
    • Cleavage of structural proteins during the assembly of the head of bacteriophage T4
    • Laemmli U K (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 680-685.
    • (1970) Nature , vol.227 , pp. 680-685
    • Laemmli, U.K.1
  • 20
    • 0028366357 scopus 로고
    • Manufacture of low-fat Feta cheese
    • Katsiari M C and Voutsinas L P (1994) Manufacture of low-fat Feta cheese. Food Chemistry 49 (3) 53-60.
    • (1994) Food Chemistry , vol.49 , Issue.3 , pp. 53-60
    • Katsiari, M.C.1    Voutsinas, L.P.2
  • 22
    • 0000014581 scopus 로고
    • Effect of enzyme treatment and Ultrafiltration on the quality of low-fat Cheddar cheese
    • McGregor J U and White C H (1990) Effect of enzyme treatment and Ultrafiltration on the quality of low-fat Cheddar cheese. Journal of Dairy Science 73 571-578.
    • (1990) Journal of Dairy Science , vol.73 , pp. 571-578
    • McGregor, J.U.1    White, C.H.2
  • 23
    • 38249031201 scopus 로고
    • Production of soft cheese with low fat and salt contents
    • El-Neshawy A A, Farahat S M and Whabah M A (1988) Production of soft cheese with low fat and salt contents. Food Chemistry 28 219-224.
    • (1988) Food Chemistry , vol.28 , pp. 219-224
    • El-Neshawy, A.A.1    Farahat, S.M.2    Whabah, M.A.3
  • 24
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    • Studies on some properties of white cheese made from milk with different casein: Fat ratios
    • Göllü E and Koçak C (1989) [Studies on some properties of white cheese made from milk with different casein : fat ratios]. Dairy Science Abstracts 53 (6) No. 3582, p 451.
    • (1989) Dairy Science Abstracts , vol.53 , Issue.6-3582 , pp. 451
    • Göllü, E.1    Koçak, C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.