Effects of method of salting on yield, starter bacteria population, and textural and melt characteristics of low-fat mozzarella cheeses

Australian Journal of Dairy Technology

Volumn 57, Issue 2, 2002, Pages 169-

  Bhaskaracharya, R K ^a   Shah, Nagendra P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BRINES; EMULSIFICATION; FOOD STORAGE; HARDNESS; HEAT TREATMENT; MELTING; OILS AND FATS; TEXTURES;

SALTING;

DAIRY PRODUCTS;

EID: 0036060432     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (3)

1. Texture and microstructure of skim milk mozzarella cheeses made using fat replacers
2. Effect of salting method on the composition, yield and functionality of low moisture mozzarella cheese
3. Variation in composition and functional properties within brine-salted mozzarella cheese