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《Journal of Dairy Science and Technology》 2006-06
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The Processing of Characteristic Cheese

Li Xingke, Lin Bo, Wang Lingjian, Wang Dong, Deng Yan, Li Kaixiong (Food College of Xinjiang Shihezi University, Shihezi of Xinjiang 832003, P. R. China)  
This paper investigated the processing procedure of XinJiang characteristic cheese and the nutritive value. When the starter culture was added 4%, 42℃ for 9 hours, the cheese tastes good. The results indicated that protein in cheese sample was 20.4%, fat was 33.36%, the results can be the basis for further developing of xinjiang milk products in future.
【Fund】: 石河子大学重大科技攻关专项(项目编号:ZDGG200505)。
【CateGory Index】: TS252.42
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