XIIth International Dairy Congress: Papers, Volume 21949 - Dairy processing |
Contents
تو ۲۱ | 12 |
The colloidal proteins of skim milk | 17 |
Fat globules from milk studied in the electron microscope | 27 |
28 other sections not shown
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Common terms and phrases
absorption acid bacteria amino acids antioxidants beurre butter butterfat Butterfett calcium casein cent Cheddar cheese coagulation coli concentration cows cream crème cultures curd d'une Dairy Res Dairy Sci determination diacetyl drying effect emmental cheese été être experiments extract factors fat content fat globules fatty acids fermentation Fett flavor fromages gallate heat increase investigations Journ Käse keeping quality können lactate lactic acid lactose lait linolenic acid matière grasse measurements method méthode Milch Milchfett milk powder Molke nitrogen obtained oxidation Oxydation oxygen particles pasteurisation pasteurized peroxide value peut phage phosphatase poudre Proben propionic acid protein quantity Rahm recherche rennet résultats ripening salt samples Section II Subject sediment shows skim milk sodium soluble solution starter sterilization storage streptococci substances Tabelle temperature teneur tion tryptophane Untersuchungen verschiedene Versuche vitamin Vitamin D whey Wirkung wurde wurden zeigt ZUSAMMENFASSUNG