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Use of Agglutination-Sensitive Bulk Starters in the Manufacture of Stirred Curd Cheese
lactic acid bacteria bulk starters agglutination stirred curd cheese
2008/3/28
The effect of agglutinated bulk cultures on the manufacture of experimental stirred curd cheese was observed. To prepare three bulk starters, three aliquots of bulk medium were inoculated with culture...
Use of an Enzyme-Treated, Whey-Based Medium to Reduce Culture Agglutination
agglutination cultures media enzyme
2008/3/22
Rennet whey was hydrolyzed with papain during diafiltration at 40°C over a 2-h period. Permeate collected from a membrane with a molecular weight cut-off of 10,000 was freeze-dried and added to intern...