Effects of Salt Concentration and Freezing on Mozzarella Cheese Texture

Journal of Dairy Science

Volumn 66, Issue 2, 1983, Pages 204-213

  Cervantes, Miguel A ^a   Lund, Daryl B ^a   Olson, Norman F ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040427390     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(83)81778-0     Document Type: Article

References (17)

1. Protein breakdown in soft cheese and its relation to consistency I. Proteolysis and consistency of “Noordhollanse Meshanger” cheese
2. Determination of salt in cheese
3. Freezing of cheese-pros and cons
4. Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin
5. Brine composition and the prevention of the defect “soft rind” in cheese
6. Water binding to milk protein with particular reference to cheese
7. Effect of compression ratio on the mechanical properties of cheese
8. Preservation of cheese and perishable dairy products by freezing
9. Effects of salt concentration on the quality of Italian cheeses
10. Activity of proteolytic enzymes in simulated soft cheeses (Meshanger type) 2. Activity of calf rennet
11. The sampling of cheddar cheese for routine analysis
12. Evaluation of some textural properties and foods with the Instron universal testing machine