Effects of Different Cooking-Stretching Methods on the Physical Properties, Microstructure and Casein Molecular Characteristics of Rushan Cheese Curd

In order to investigate the effects of different cooking-stretching methods on the quality of Rushan cheese, using Rushan cheese curd as the object of study, the basic physicochemical properties, physical properties, microscopic and casein structures of Rushan cheese curd were determined after cooki...

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Hlavní autoři:	Lanjun ZHANG, Huimin LI, Faguang YANG, Xinyi LI, Rong TANG, Huihua TANG, Keyu ZHANG, Meijuan LI, Qiao SHI
Médium:	Artigo
Jazyk:	Chinês
Vydáno:	The editorial department of Science and Technology of Food Industry 2025-11-01
Edice:	Shipin gongye ke-ji
Témata:	rushan cheese curd cooking-stretching steam heating twin-screw casein
On-line přístup:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110132
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