Functionality and physico-chemical characteristics of bovine and caprine Mozzarella cheeses during refrigerated storage

Journal of Dairy Science

Volumn 86, Issue 9, 2003, Pages 2790-2798

  Imm, J Y ^a   Oh, E J ^b   Han, K S ^b   Oh, S ^c   Park, Y W ^d   Kim, S H ^b  

^a Kookmin University   (South Korea)

^b Korea University   (South Korea)

^c Korea Yakult Co   (South Korea)

^d FORT VALLEY STATE UNIVERSITY   (United States)

Author keywords

Functionality; Mozzarella cheese; Storage; Texture

Indexed keywords

BOVINAE; CAPRA; CAPRA HIRCUS;

LIPID; MILK PROTEIN; NITROGEN; PROTEINASE;

ANIMAL; ARTICLE; CATTLE; CHEESE; COLD; COMPARATIVE STUDY; FLOW KINETICS; FOOD PRESERVATION; GLYCATION; GOAT; METABOLISM; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

ANIMALS; CATTLE; CHEESE; CHEMISTRY, PHYSICAL; COLD; ENDOPEPTIDASES; FOOD PRESERVATION; GOATS; LIPIDS; MAILLARD REACTION; MICROSCOPY, ELECTRON, SCANNING; MILK PROTEINS; NITROGEN; RHEOLOGY; SOLUBILITY;

EID: 0642279749     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73876-4     Document Type: Article

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