Detection of fraudulent addition of bovine whey in water buffalo ricotta cheese by isoelectric focusing

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|95|13|2757-2762

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.13, 2015-10, pp. : 2757-2762

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

By  

Journal of Dairy Research, Vol. 84, Iss. 1, 2017-03 ,pp. : 109-116

Cambridge University Press

Access to resources Recommend Favorite

Inactivation of Listeria monocytogenes using Water Bath Heat Treatment in Vacuum Packed Ricotta Salata Cheese Wedges

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 7, 2015-07 ,pp. : M1549-M1556

John Wiley & Sons Inc

Access to resources Recommend Favorite

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 2, 2015-02 ,pp. : M411-M417

John Wiley & Sons Inc

Access to resources Recommend Favorite

Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures

By  

Journal of Dairy Research, Vol. 84, Iss. 3, 2017-08 ,pp. : 329-338

Cambridge University Press

Access to resources Recommend Favorite

Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 22-5142, Iss. 14, 2015-11 ,pp. : 2908-2915

John Wiley & Sons Inc

Access to resources Recommend Favorite