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High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents
high hydrostatic pressure bacteria ovine milk fat content
2008/4/1
High hydrostatic pressure inactivation of Escherichiacoli, Pseudomonas fluorescens, Listeria innocua, Staphylococcus aureus, and Lactobacillus helveticus were studied. These microorganisms were inocul...
Characteristics of Manchego Cheese Manufactured from Raw and Pasteurized Ovine Milk and with Defined-Strain or Commercial Mixed-Strain Starter Cultures
Manchego cheese defined-strain starter commercial mixed-strain starter
2008/3/31
Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus l...
Effect of High Hydrostatic Pressure on Escherichia coli and Pseudomonas fluorescens Strains in Ovine Milk
hydrostatic pressure Escherichia coli Pseudomonas fluorescens ovine milk
2008/3/27
Ovine milk that had been standardized to 6% fat was inoculated with Escherichia coli 405 CECT and Pseudomonas fluorescens 378 CECT at a rate of 106 and 107 cfu/ml, respectively, and treated with high ...
Odorous Constituents of Ovine Milk in Relationship to Diet
diet ovine milk Pecorino cheese aroma compounds
2008/3/26
The neutral volatile compounds of ovine milk from ewes fed. on natural pasture, grass meadow, and on mixed grain rations were isolated by distillation under vacuum and then collected in traps that wer...