Effects of reduced-calcium, test temperature and storage on stretchability of part-skim mozzarella cheese

Australian Journal of Dairy Technology

Volumn 59, Issue 1, 2004, Pages 60-65

  Joshi, N S ^a   Muthukumarappan, K ^b   Dave, R I ^c  

^a CAMPBELL SOUP COMPANY   (United States)

^b South Dakota State University   (United States)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; MELTING; MICROSTRUCTURE; PH; PROTEINS; THERMAL EFFECTS; VISCOSITY MEASUREMENT;

MOZZARELLA CHEESE; PROTEIN MATRIX; PROTEOLYSIS; STRETCHABILITY;

DAIRY PRODUCTS;

EID: 2342512106     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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