Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Lait

Volumn 83, Issue 5, 2003, Pages 397-408

  Spadoti, Leila Maria ^a   Dornellas, José Raimundo Ferreira ^a   Petenate, José Ademir ^a   Roig, Salvador Massaguer ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cheese; Cooking; Melting; Pre fermentation; Ultrafiltration

Indexed keywords

ACIDITY; COMPOSITION; MELTING; OILS AND FATS; PH EFFECTS; ULTRAFILTRATION;

CHEESE;

DAIRY PRODUCTS;

EID: 0142117399     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2003023     Document Type: Article

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