Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese

Lait

Volumn 84, Issue 6, 2004, Pages 551-566

  Sheehan, Jeremiah J ^a   O'Sullivan, Kathleen ^b   Guinee, Timothy P ^a  

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

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Coagulant; Functionality; Reduced fat Mozzarella; Storage temperature

Indexed keywords

BIFURCATION (MATHEMATICS); COAGULATION; ENZYMES; FERMENTATION; HEAT TRANSFER; MATHEMATICAL MODELS; MOISTURE; PH EFFECTS;

COAGULANTS; FAT MOZZARELLA; FUNCTIONALITY; STORAGE TEMPERATURE;

DAIRY PRODUCTS;

RHIZOMUCOR; RHIZOMUCOR MIEHEI; RHIZOMUCOR PUSILLUS;

EID: 11144247384     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2004031     Document Type: Article

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