Curd-Ripening Evaluation by Flow Injection Analysis of L-Lactic Acid with an Electrochemical Biocell during Mozzarella Cheese Manufacture

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 10, 1996, Pages 3102-3107

  Esti, Marco ^a   Messia, Maria Cristina ^a   La Notte, Ennio ^a   Lembo, Pietro ^b   Compagnone, Dario ^c   Palleschi, Giuseppe ^d  

^a UNIVERSITY OF MOLISE   (Italy)

^b Pomella SpA   (Italy)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d UNIVERSITY OF ROME TOR VERGATA   (Italy)

Author keywords

Amperometry; Curd and whey; L Lactate biosensor; Mozzarella cheese; Pasteurization; Ripening; Water buffalo and bovine milk

Indexed keywords

BOVINAE; BUBALUS BUBALIS; STREPTOCOCCUS THERMOPHILUS;

EID: 0008730846     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960029f     Document Type: Article

References (14)

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