Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes

Lait

Volumn 83, Issue 1, 2003, Pages 61-77

  Dave, Rajiv I ^a   Sharma, Pragati ^a   McMahon, Donald J ^b  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

Coagulant concentration; Melt; Mozzarella cheese; Proteolysis; Starter culture

Indexed keywords

BACTERIA; CALCIUM; CELL CULTURE; COAGULATION; DEGRADATION; ENZYMES; MELTING; NITROGEN; OILS AND FATS; RHEOLOGY; SOLUBILITY;

PROTEOLYSIS;

CASEIN;

CRYPHONECTRIA PARASITICA; LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS; TEREBRANTIA;

EID: 0037846435     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2002050     Document Type: Article

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