Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures

International Dairy Journal

Volumn 17, Issue 8, 2007, Pages 985-997

  Zisu, B ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Capsular; Exopolysaccharide; Low fat; Mozzarella; Pre acidification; Ropy; Texture

Indexed keywords

ACIDITY; CITRIC ACID; PH EFFECTS; POLYSACCHARIDES;

EXOPOLYSACCHARIDES; LOW FAT; MOZZARELLA; PRE-ACIDIFICATION;

DAIRY PRODUCTS;

STREPTOCOCCUS THERMOPHILUS;

EID: 34047246140     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.10.007     Document Type: Article

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