Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese

International Dairy Journal

Volumn 14, Issue 2, 2004, Pages 161-172

  Sheehan, Jeremiah J ^a   Guinee, Timothy P ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Calcium; Functionality of heated cheese; pH; Proteolysis; Reduced fat Mozzarella; Texture

Indexed keywords

EID: 0742305573     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00167-5     Document Type: Article

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