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Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

机译：使用绵羊或羊山羊牛奶混合物和乳清混合制造乌尔达奶酪的乳酪酸痛的半工业生产

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Eleni C. Pappa; Efthymia Kondyli; Loulouda Bosnea; Marios Mataragas; Agathi Giannouli; Maria Tsiraki;
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1. Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms [J] . Lima Tribst Alline Artigiani, Piza Falcade Luiza Toledo, Carvalho Nathalia Silva, International Dairy Journal . 2020,第1期

机译：使用羊奶奶酪的乳清制造发酵乳制品：在小农场中使用羊奶奶酪生产主要副产品的替代方案
2. Short Communication: Utilization of Sheep's Milk Cheese Whey in the Manufacture of an Alkylphenol Flavor Concentrate [J] . M. Kilic, R. C. Lindsay Journal of dairy science . 2004,第12期

机译：简短交流：羊乳干酪乳清在生产烷基酚调味剂浓缩物中的利用
3. Use of denatured whey protein in the production of artisanal cheeses from cow, goat and sheep milk [J] . Giroux Helene J., Veillette Noemie, Britten Michel Small Ruminant Research . 2018,第期

机译：在牛，山羊和羊奶中使用变性乳清蛋白在生产手工奶酪中
4. SUSTAINABLE PRODUCTION OF TRADITIONAL CHEESES FROM LOCAL SHEEP MILK, IN THE BALKANS [C] . Samouris G., Kozacinski L., Fleck Z.C., Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：在巴尔干地区以可持续的方式从当地绵羊奶中生产传统奶酪
5. Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds Made from Recombined Concentrated Milk [D] . Bulbul, Kanak. 2019

机译：pH值变化对复合浓缩牛奶切达干酪凝乳中乳清排出的影响
6. Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese [O] . Eleni C. Pappa, Efthymia Kondyli, Loulouda Bosnea, 2020

机译：使用绵羊或绵羊山羊奶混合物的半工业化Pindos干酪的Kashkaval生产以及利用乳清制造Urda干酪
7. STUDY OF THE DIFFERENT WAYS OF PROTEINS EXTRACTION FROM SHEEP AND COW WHEY FOR “URDA” CHEESE PRODUCTION [O] . Oksana Bilyk, Natalya Slyvka, Bogdan Gutyj, 2017

机译：从绵羊和牛乳清中提取蛋白质的不同方式的研究“URDA”奶酪生产

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

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