Low cholesterol Mozzarella cheese - Technology standardization

Journal of Food Science and Technology

Volumn 33, Issue 6, 1996, Pages 488-492

  Ghosh, Bikash C ^a   Kulkarni, Satish ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Acetic acid; Calcium; Citric acid; Direct acidification; Homogenization; Low cholesterol; Mozzarella

Indexed keywords

ACETIC ACID; AGRICULTURAL PRODUCTS; CALCIUM; CHOLESTEROL; COMPOSITION; FOOD PROCESSING; NUTRITION; QUALITY ASSURANCE; QUALITY CONTROL; STANDARDIZATION; VEGETABLE OILS;

CITRIC ACID; DIRECT ACIDIFICATION; FILLED MILK; HOMOGENIZATION; MELTING QUALITY; MOZZARELLA CHEESE; SUNFLOWER OIL;

DAIRY PRODUCTS;

EID: 0030287475     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Ghosh BC, Singh S (1990) Effect of heat treatment on the quality of Mozzarella cheese from buffalo milk. J Food Sci Technol 27:218-220
2. Ghosh BC, Kulkarni S (1994) Production of low cholesterol Mozzarella cheese by using vegetable fat. Paper presented in 49th Annual Convention of Oil Technologists' Association of India, Nov. 26-28, New Delhi
3. Keller B, Olson NF, Richardson T (1974) Mineral retention and theological properties of Mozzarella cheese made by direct acidification. J Dairy Sci 57:174-180
4. Kosikowski F (1982) Cheese and Fermented Milk Foods. 2nd edn. FV Kosikowski and Associates, Brooktondale, New York
5. Quarne EL, Larson WA, Olson NF (1968) Recovery of milk solids in direct acidification and traditional procedures of manufacturing pizza cheese. J Dairy Sci 51:527-530
6. Webb BH, Johnson AH, Alford JA (1983) Fundamentals of Dairy Chemistry. 2nd edn. AVI Pub. Co Inc, Westport, Conn, USA