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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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Principais autores: Lanjun ZHANG, Huimin LI, Faguang YANG, Xinyi LI, Rong TANG, Huihua TANG, Keyu ZHANG, Meijuan LI, Qiao SHI
Formato: Artigo
Idioma:Chinês
Publicado em: The editorial department of Science and Technology of Food Industry 2025-11-01
coleção:Shipin gongye ke-ji
Assuntos:
rushan cheese curd
cooking-stretching
steam heating
twin-screw
casein
Acesso em linha:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110132
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