The suitability of milk from a spring-calved dairy herd during the transition from normal to very late lactation for the manufacture of low-moisture Mozzarella cheese

International Dairy Journal

Volumn 17, Issue 2, 2007, Pages 133-142

  Guinee, Timothy P ^a   O'Brien, Bernadette ^b   Mulholland, Edward O ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

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

Author keywords

Cooking properties; Late lactation; Milk; Mozzarella cheese; Texture

Indexed keywords

FOOD PROCESSING; MOISTURE; NUTRITION; OILS AND FATS; TEXTURES;

COOKING PROPERTIES; LACTATION; MILK; MOZZARELLA CHEESE; PROTEOLYSIS;

DAIRY PRODUCTS;

EID: 33751228165     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.02.002     Document Type: Article

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