New cheese products as food ingredients. [Conference paper]
1991
Sutherland, B.J. (Commonwealth Scientific and Industrial Research Organisation, Highett (Australia). Div. of Food Processing)
Two recently developed cheese products are described: enzyme-modified cheese (EMC) and the cheesebase range of food ingredients. EMC was developed as a low -cost replacer for the mature cheese component of processed cheese foods; the cheesebase range was developed as a replacer for the mild or young cheese component. The manufacture and properties of EMC and the cheesebase range are outlined.
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书目信息
页码
pp. 114-119
其它主题
Developpement de produit; Tecnologia de los alimentos; Ingredient
语言
英语
注释
2 tables, 1 fig., 13 ref.
类型
Conference
粮农组织大会
Dairy Ingredients - Production and Utilisation, Melbourne, Vic (Australia), 6 Mar 1991
1996-08-15
AGRIS AP
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