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Mozzarella Cheese: Impact of Milling pH on Functional Properties
Mozzarella cheese milling Ph functional properties apparent viscosity
2008/3/19
The objective of this study was to determine the impact of milling pH and refrigerated storage time on functional properties of unmelted and melted Mozzarella cheese. A "no-brine" Mozzarella cheese-ma...
Mozzarella Cheese: Impact of Milling pH on Chemical Composition and Proteolysis
Mozzarella cheese milling pH composition proteolysis
2008/3/18
The objective of this study was to determine the impact of milling pH on initial chemical composition and proteolytic changes in Mozzarella cheese during refrigerated storage. A new pilot-scale Mozzar...