奶酪和乳清：牛奶凝结的产物
CHEESE and WHEY: The Outcome of Milk Curdling.
作者信息
Moatsou Golfo, Moschopoulou Ekaterini
机构信息
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece.
出版信息
Foods. 2021 May 5;10(5):1008. doi: 10.3390/foods10051008.
Abstract
The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey [...].
摘要
本期特刊致力于奶酪制作过程的两种产物，即奶酪和乳清[...]。
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本文引用的文献
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Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability.添加水解胶原蛋白的乳清基发酵饮料的特性：抗氧化活性和生物利用度。
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Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties.诺斯特拉诺瓦尔托姆皮亚法定产区奶酪在不同储存条件下的成熟：对化学、物理和感官特性的影响。
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