Effect of different levels of titratable acidity in curd from buffalo milk at stretching on mozzarella cheese

Journal of Food Science and Technology

Volumn 33, Issue 1, 1996, Pages 70-72

  Ghosh, Bikash C ^a   Singh, S ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Buffalo milk; Mozzarella cheese; Sensory scores; Stretching acidity; Total solids loss

Indexed keywords

ACIDS; BEVERAGES; FLAVORS; FOOD PROCESSING; MEASUREMENTS; MOISTURE; PH EFFECTS; REDUCTION; SURFACE PROPERTIES; TEXTURES;

BUFFALO MILK; MELTABILITY; MOZZARELLA CHEESE; SENSORY SCORES; SHEEN AND FLEXIBLE BODY; STRETCHING ACIDITY; TITRATABLE ACIDITY; TOTAL SOLIDS LOSS;

FOOD PRODUCTS;

EID: 0029703809     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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