標題: Titlebook: Cheesemaking Practice; R. Scott,R. K. Robinson,R. A. Wilbey Book 1998Latest edition Springer Science+Business Media New York 1998 Filtrati [打印本頁] 作者: charity 時間: 2025-3-21 19:32
書目名稱Cheesemaking Practice影響因子(影響力)
書目名稱Cheesemaking Practice影響因子(影響力)學科排名
書目名稱Cheesemaking Practice網(wǎng)絡公開度
書目名稱Cheesemaking Practice網(wǎng)絡公開度學科排名
書目名稱Cheesemaking Practice被引頻次
書目名稱Cheesemaking Practice被引頻次學科排名
書目名稱Cheesemaking Practice年度引用
書目名稱Cheesemaking Practice年度引用學科排名
書目名稱Cheesemaking Practice讀者反饋
書目名稱Cheesemaking Practice讀者反饋學科排名
作者: 反叛者 時間: 2025-3-21 21:22 作者: Halfhearted 時間: 2025-3-22 01:49 作者: 子女 時間: 2025-3-22 08:29 作者: 平息 時間: 2025-3-22 08:51 作者: Thyroxine 時間: 2025-3-22 15:19 作者: Thyroxine 時間: 2025-3-22 20:51 作者: guardianship 時間: 2025-3-22 22:28
Coagulants and precipitants, It was, therefore, a short step to the use of naturally soured milks or sour whey as a ferment to produce the acid necessary to give a precipitation of the casein which enclosed the other constituents of the milk. Separation of liquid serum (whey) from this coagulated milk leaves a curd (i.e. a sof作者: Guileless 時間: 2025-3-23 02:45 作者: Enrage 時間: 2025-3-23 05:36 作者: 宇宙你 時間: 2025-3-23 12:35 作者: 新娘 時間: 2025-3-23 17:49
A brief history of cheese,e. In order to discover whether there really are so many varieties, or whether a curd type has a number of different names, it is of interest to consider briefly the history of cheese, and particularly how the movement of populations by free or enforced migration has caused the spread of cheese almost throughout the world.作者: 我說不重要 時間: 2025-3-23 21:00 作者: Creatinine-Test 時間: 2025-3-24 01:23 作者: genuine 時間: 2025-3-24 06:25
Mechanization of cheesemaking,maker was the stirring of curds in the vat, while the turning of cheese on the shelves in the store was a task assigned to farm labourers. Small circular vats were convenient for installation of a revolving paddle for stirring the curd, and the Edam and Emmental cheesemakers were amongst the first to benefit.作者: Melanoma 時間: 2025-3-24 07:12
Cheese faults and cheese grading,ese flies . to lay eggs in the cracks so that the cheese becomes infested with maggots. Such cracks, which may be deep or exist as a network of small superficial lines, are caused by the curd shrinking during maturation, especially at low humidities (60% RH). The cause of such problems may be:作者: 尋找 時間: 2025-3-24 12:42 作者: 革新 時間: 2025-3-24 17:31 作者: Armory 時間: 2025-3-24 21:34 作者: 考博 時間: 2025-3-25 02:41
Dancing Around Device Limitationsm species to species, and even from animal to animal, so that indications of probable composition may not be accurate. In addition, the manufacture of cheese does not depend solely on the macro-composition, i.e. fat, protein, lactose and ash, but also upon the nature of the individual components, su作者: 影響 時間: 2025-3-25 03:38
Integrating J2ME Polish into IDEsson it is useful to examine, very briefly, the metabolism of the bacterial cell in order to understand some of the activities of bacteria in the cheese process, although the cheesemaker is concerned not only with the activities of the living cell, but also with the release of cell contents, particul作者: absolve 時間: 2025-3-25 11:13
Integrating J2ME Polish into IDEsolled or aided by the pH (hydrogen ion concentration) of the liquid or curd at that time. The delicate physical equilibrium between the constituents of milk due to ionization of components, the binding of protons and the dispersion of salts and proteins between the phases, leads to a buffering capac作者: 占卜者 時間: 2025-3-25 12:41 作者: 捏造 時間: 2025-3-25 18:47
Dancing Around Device Limitationsbe used effectively and kept clean. Except for the smallest quantities of milk or those milks used for cheese while still warm, most milks are subject to storage for longer or shorter times; even during transportation, milk is accepted as being in storage. With the advent of larger cheese factories,作者: 關(guān)心 時間: 2025-3-25 23:11
Integrating J2ME Polish into IDEs It was, therefore, a short step to the use of naturally soured milks or sour whey as a ferment to produce the acid necessary to give a precipitation of the casein which enclosed the other constituents of the milk. Separation of liquid serum (whey) from this coagulated milk leaves a curd (i.e. a sof作者: 鎮(zhèn)痛劑 時間: 2025-3-26 00:22
https://doi.org/10.1007/978-1-4302-0045-1maker was the stirring of curds in the vat, while the turning of cheese on the shelves in the store was a task assigned to farm labourers. Small circular vats were convenient for installation of a revolving paddle for stirring the curd, and the Edam and Emmental cheesemakers were amongst the first t作者: 畢業(yè)典禮 時間: 2025-3-26 08:17 作者: 誓言 時間: 2025-3-26 08:42 作者: GOUGE 時間: 2025-3-26 16:24
http://image.papertrans.cn/c/image/224217.jpg作者: Acumen 時間: 2025-3-26 17:37
https://doi.org/10.1007/978-1-4302-1963-7e. In order to discover whether there really are so many varieties, or whether a curd type has a number of different names, it is of interest to consider briefly the history of cheese, and particularly how the movement of populations by free or enforced migration has caused the spread of cheese almost throughout the world.作者: Compass 時間: 2025-3-27 00:38 作者: 流行 時間: 2025-3-27 01:56
Integrating J2ME Polish into IDEs It was, therefore, a short step to the use of naturally soured milks or sour whey as a ferment to produce the acid necessary to give a precipitation of the casein which enclosed the other constituents of the milk. Separation of liquid serum (whey) from this coagulated milk leaves a curd (i.e. a soft lactic cheese).作者: 代替 時間: 2025-3-27 06:44
https://doi.org/10.1007/978-1-4302-0045-1maker was the stirring of curds in the vat, while the turning of cheese on the shelves in the store was a task assigned to farm labourers. Small circular vats were convenient for installation of a revolving paddle for stirring the curd, and the Edam and Emmental cheesemakers were amongst the first to benefit.作者: 顧客 時間: 2025-3-27 11:45
Dancing Around Device Limitationsese flies . to lay eggs in the cracks so that the cheese becomes infested with maggots. Such cracks, which may be deep or exist as a network of small superficial lines, are caused by the curd shrinking during maturation, especially at low humidities (60% RH). The cause of such problems may be:作者: 牽連 時間: 2025-3-27 14:29 作者: 不安 時間: 2025-3-27 21:25 作者: acclimate 時間: 2025-3-28 02:01
978-1-4613-7667-5Springer Science+Business Media New York 1998作者: 色情 時間: 2025-3-28 04:16 作者: dura-mater 時間: 2025-3-28 06:43
Integrating J2ME Polish into IDEsAlthough cheesemaking survived for 6000–7000 years as an ‘Art’ practised on the homestead or farm, the advance of scientific knowledge, while still incomplete, has enabled cheesemaking to expand from small-scale farm operations to the large-scale factory production of consistently sound cheese.作者: bisphosphonate 時間: 2025-3-28 13:22 作者: 割讓 時間: 2025-3-28 16:17 作者: Endometrium 時間: 2025-3-28 22:47 作者: 無能力之人 時間: 2025-3-28 23:39
Game Programming with J2ME PolishIf the cheesemaker has satisfied the instructions in the recipe, the end-product should be a raw curd formed into a cheese of a specified weight and size. The maturation of the curd into the final edible cheese now depends on four factors:作者: 歡騰 時間: 2025-3-29 04:56
Dancing Around Device LimitationsThe term ‘osmosis’ is used to describe the spontaneous flow of water from a less concentrated to a more concentrated solution when the two solutions are separated by a suitable membrane.作者: Aids209 時間: 2025-3-29 07:18
Switching RenderKits DynamicallyAs already stated, it is prudent for a cheesemaker attempting the manufacture of unfamiliar varieties of cheese to first gain experience with that variety. Although a recipe is a guide to the practice of cheesemaking there are often sound reasons, sometimes local, for certain deviations from written guides. These reasons may not apply elsewhere.作者: 使困惑 時間: 2025-3-29 11:24 作者: Exterior 時間: 2025-3-29 18:02 作者: conflate 時間: 2025-3-29 22:28 作者: CORE 時間: 2025-3-30 00:43
Cheesemaking operations,All food manufacturing processes should have a standard written procedure, programme or method of operation. In cheesemaking, the term recipe has been used to cover aspects of the manufacture of a specific variety of cheese, particularly when operating on a small scale.作者: Generator 時間: 2025-3-30 06:22
Cheese manufacture,Although the list of cheese presented by Birkhalter 1981 can be divided into 29 groups, in this section it is convenient to consider cheese in the groups shown in Table 3.2.作者: 過濾 時間: 2025-3-30 09:31 作者: 暖昧關(guān)系 時間: 2025-3-30 12:21 作者: Astigmatism 時間: 2025-3-30 19:55
Selected cheese recipes,As already stated, it is prudent for a cheesemaker attempting the manufacture of unfamiliar varieties of cheese to first gain experience with that variety. Although a recipe is a guide to the practice of cheesemaking there are often sound reasons, sometimes local, for certain deviations from written guides. These reasons may not apply elsewhere.作者: idiopathic 時間: 2025-3-30 22:49 作者: conspicuous 時間: 2025-3-31 02:26
Integrating J2ME Polish into IDEsf milk due to ionization of components, the binding of protons and the dispersion of salts and proteins between the phases, leads to a buffering capacity in respect of pH change The acid—base equilibrium of the milk, whey or curd is a useful parameter for control of the processing of cheese.作者: Pcos971 時間: 2025-3-31 06:00 作者: febrile 時間: 2025-3-31 11:42
https://doi.org/10.1007/978-1-4302-0045-1pecies and/or strains are made available by commercial suppliers. These latter types of culture have now been developed for all the major types of cheese, and their reliable performance has ensured a dominant position within the cheese industry.作者: 使迷惑 時間: 2025-3-31 14:33 作者: Euphonious 時間: 2025-3-31 18:12 作者: conscience 時間: 2025-3-31 23:36 作者: 固執(zhí)點好 時間: 2025-4-1 04:45
Book 1998Latest editionquiring more information on cheese‘. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy scie作者: Malfunction 時間: 2025-4-1 06:56
Dancing Around Device Limitationsch as fatty acids, caseins, albumins, globulins and other variables. Table 5.1 presents a general idea of the macro-composition of cow’s milk, and similar tables could be constructed for the milk of other species.作者: 似少年 時間: 2025-4-1 12:02
Dancing Around Device Limitations and especially those concerned with collecting milk ex-farm in bulk cold tanks, the storage of milk has become a most important stage in the process. The advent of a 5-day working week for creamery workers makes the storage of milk even more important.作者: 防御 時間: 2025-4-1 16:08
Mixing and Mingling with the CLR,e production depends not only on the availability of milk, but also on the ability of the industry to sell the cheese, bearing in mind the impact of such factors as: the prevailing economic conditions, market changes due to eating habits (e.g. rise in the number of vegetarians), availability of alte作者: 針葉樹 時間: 2025-4-1 22:14
Book 1998Latest edition oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for 作者: 安心地散步 時間: 2025-4-2 00:16
production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for 978-1-4613-7667-5978-1-4615-5819-4作者: sundowning 時間: 2025-4-2 03:10 作者: Visual-Acuity 時間: 2025-4-2 07:01
10樓作者: arrhythmic 時間: 2025-4-2 11:53
10樓作者: modish 時間: 2025-4-2 16:06
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