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Browning of Mozzarella Cheese During High Temperature Pizza Baking
Mozzarella cheese pizza browning
2008/3/22
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactob...
Isolation of Galactose-Fermenting Thermophilic Cultures and Their Use in the Manufacture of Low Browning Mozzarella Cheese
galactose-fermenting thermophilic cultures Mozzarella cheese browning
2008/3/22
The objectives of this study were to isolate galactose-fermenting, galactose-nonreleasing strains of Streptococcus and Lactobacillus and to use these strains as starter cultures in the manufacture of ...