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Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
fat reduced cheese meltability storage
2014/3/7
The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat content...
Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt
yogurt lactic acid bacteria acidification viscosity
2008/3/28
This work aims to study the effects of culture conditions and storage time on stirred yogurt acidity and texture and to determine relationships in order to better control product viscosity. A four-fac...