| Tài liệu tham khảo |
Loại |
Chi tiết |
| 1. A Lucey, H. Singh. 1998. Formation and physical properties of acid milk gels: a review. Food Research Iniernational. 30: 529-542 |
Sách, tạp chí |
| Tiêu đề: |
Formation and physical properties of acid milk gels: a review |
|
| 2. Abd El Aziz .M .E., A. M. Abed El-Rahim. 2013. Effect of Glucono-δ-Lactone and Rennet on Improvement of Kareish Cheese Characteristics. Journal of Agricultural Sciences. 44: 1-9 |
Sách, tạp chí |
| Tiêu đề: |
Effect of Glucono-δ-Lactone and Rennet on Improvement of Kareish Cheese Characteristics |
|
| 5. Baher A.M. Effat, Ahmed M.M. Mabrouk, Zainab I. Sadek, Gehan A.M. Hussein, Mohamed N.I. Magdoub. 2012. Production of novel functional white soft cheese.Journal of Microbiology. Biotechnology Food Sciences. 1: 1259-1278 |
Sách, tạp chí |
| Tiêu đề: |
roduction of novel functional white soft cheese. "Journal of Microbiology |
|
| 7. Beata Treszczynska, Aneta Siwek, Jaroslaw Kowalik, Adriana Lobacz, Justyna Zulewska. 2018. Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese. Acta Sci. Pol. Technol. Aliment. 17:335–346 |
Sách, tạp chí |
| Tiêu đề: |
Influence of flavors and stabilizers used on the preferences and properties of aerated tvarog curd cheese |
|
| 8. Belewu, M. A. and Aiyegbusi, O.F. 2002. Comparison of the Mineral Content and Apparent Biological Value of Milk from Human, Cow and Goat. The Journal of Food Technology in Africa. Vol. 7: pp. 9-11 |
Sách, tạp chí |
| Tiêu đề: |
Comparison of the Mineral Content and Apparent Biological Value of Milk from Human, Cow and Goat |
|
| 9. Bylund, G. 1995. Dairy processing handbook. Tetra Park Processing systems. Lund, Sweden. 442 pages |
Sách, tạp chí |
| Tiêu đề: |
Dairy processing handbook |
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| 10. Byung Y. Kim và John E. Kinsella. 1989. Rheological changes during slow acid induced gelation of milk by D-glucono-δ-lactone. Journal of Food Science. 54: 894- 898 |
Sách, tạp chí |
| Tiêu đề: |
Rheological changes during slow acid induced gelation of milk by D-glucono-δ-lactone |
|
| 11. C. Donnelly, M Kehler. 2016. The Oxford companion to cheese. United States of America: Oxford University Press. 849 pages |
Sách, tạp chí |
| Tiêu đề: |
The Oxford companion to cheese |
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| 12. C. Kuraishi, K. Yamazaki, Y. Susa. 2001. Transglutaminase: its utilization in the food industry. Food Reviews International. 17: 221-246 |
Sách, tạp chí |
| Tiêu đề: |
Transglutaminase: its utilization in the food industry |
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| 13. C. M Lynch, PLH McSweeney, PF Fox, TM Cogan, FD Drinan. 1997. Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora. Elsevier Inra. 77. 441-459 |
Sách, tạp chí |
| Tiêu đề: |
Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora |
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| 14. Catherine W. Donnelly. 2014. Cheese Classification, Characterization, and Categorization: A Global Perspective. In: Cheese and Microbes. United States of America: ASM Press. 350 pages |
Sách, tạp chí |
| Tiêu đề: |
Cheese Classification, Characterization, and Categorization: A Global Perspective. In: Cheese and Microbes |
|
| 15. Chanokphat Phadungath. 2005. The mechanism and properties of acid-coagulated milk gels. Journal of Science and Technology. 27: 433-448 |
Sách, tạp chí |
| Tiêu đề: |
The mechanism and properties of acid-coagulated milk gels |
|
| 17. Cogan T. M., Barbosa M., Beuvier e., Branchi-Salvodari B., Cocconcelli P.S., FernandesbI., Gomez J., Gomez R., Kalantzopoulos G., Ledda A., Medina M., Rea M C: and Rodriguez E. 1997. Characterization of the lactic acid bacteria in artisanal dairy products. International of Dairy Research. 64: 409 – 421 |
Sách, tạp chí |
| Tiêu đề: |
Characterization of the lactic acid bacteria in artisanal dairy products |
|
| 18. Composition Tables: National Nutrient Database for Standard Reference Legacy Release. 2018. United States Department of Agriculture Agricultural Research Service (USDA) |
Sách, tạp chí |
| Tiêu đề: |
Composition Tables: National Nutrient Database for Standard Reference Legacy Release |
|
| 19. D. Wu and D.-W. Sun, University College Dublin, Ireland. 2013. Food colour measurement using computer vision. Woodhead. 6. 165-195 |
Sách, tạp chí |
| Tiêu đề: |
Food colour measurement using computer vision |
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| 20. Daniel Granato, Maria Lucia Masson. 2010. Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach. Ciência e Tecnologia de Alimentos. 30: 1090–1096 |
Sách, tạp chí |
| Tiêu đề: |
Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach |
|
| 21. De Ramesh, C. C., White, C. H., Kilara, A., & Hui, Y. H. 2006. Manufacturing Yogurt and Fermented Milks. Hoboken: Blackwell Publishing. 478 pages |
Sách, tạp chí |
| Tiêu đề: |
Manufacturing Yogurt and Fermented Milks |
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| 22. Douglas G. Dalgleish, Milena Corredig. 2012. The Structure of the Casein Micelle of Milk and Its Changes During Processing. Food Science and Technology. 3:449–467 |
Sách, tạp chí |
| Tiêu đề: |
The Structure of the Casein Micelle of Milk and Its Changes During Processing |
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| 24. EI-Kholy, Amira M. 2005. Influence of transglutaminase (TGase) enzyme on the quality of low-fat Tallaga cheese. The Journal of Agricultural Science. 30: 5407 – 5418 |
Sách, tạp chí |
| Tiêu đề: |
Influence of transglutaminase (TGase) enzyme on the quality of low-fat Tallaga cheese |
|
| 25. Emanuele Marconi1 and Gianfranco Panfili. 1998. Chemical Composition and Nutritional Properties of Commercial Products of Mare Milk Powder. Journal of food composition and analysis. 11: 178–187 |
Sách, tạp chí |
| Tiêu đề: |
Chemical Composition and Nutritional Properties of Commercial Products of Mare Milk Powder |
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