Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese

Journal of Dairy Science

Volumn 88, Issue 11, 2005, Pages 3754-3763

  McMahon, D J ^a   Paulson, B ^a   Oberg, C J ^b  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

Author keywords

Calcium; Nonfat Mozzarella; pH; Structure

Indexed keywords

EID: 27644558623     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)73061-7     Document Type: Article

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