用于制作熟鲜奶酪的牛奶和水牛奶：格栅酸/热凝固 Paneer 和凝乳酶凝固 Tosella/Schiz 奶酪制作效率和质量的初步比较

IF 2.2 3区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Italian Journal of Animal Science Pub Date : 2023-12-25 DOI:10.1080/1828051x.2023.2296103

Nageshvar Patel, Nicolò Amalfitano, Giovanni Bittante

引用次数: 0

摘要

奶牛和水牛的奶是全世界乳制品的主要来源。奶酪有新鲜的、熟化的、烹饪的或作为食谱配料的多种类型。使用 Paneer 和 To...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Cows’ and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz

Milk from cows and buffaloes represents the major source of dairy products worldwide. Cheese is consumed fresh, ripened, cooked, or as recipe ingredient in many different types. Using Paneer and To...

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来源期刊

Italian Journal of Animal Science 农林科学-奶制品与动物科学

CiteScore

4.90

自引率

8.00%

发文量

141

审稿时长

18-36 weeks

期刊介绍： The Italian Journal of Animal Science is an international peer-reviewed open access journal publishing original scientific papers, reviews and short communications on animal science, animal production and related areas. The journal welcomes submissions on the following subjects: • Animal derived food quality and safety • Animal genetics and breeding • Aquaculture, poultry, companion and wildlife • Livestock systems, management and environment • Non-ruminants nutrition and feeding • Production physiology and biology • Ruminants nutrition and feeding Announcements of congresses, presentations of universities, research institutes, books and proceedings may also be published, as well as news regarding the members of the Animal Science and Production Association (ASPA). The Association will be glad to receive proposals for your admission as an ordinary or corresponding member: please read regulations and procedures in the statute of the ASPA .