Use of plasticizing treatment in producing pasteurized Mozzarella cheese from raw milk

Journal of Food Science and Technology

Volumn 45, Issue 3, 2008, Pages 275-278

  Shah, R D ^a   Jana, A H ^a   Solanky, M J ^a  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

Alkaline phosphatase; Milk; Molding water; Mozzarella cheese; Sensory quality

Indexed keywords

ALKALINITY; MOISTURE DETERMINATION; PLASTICIZERS; PROTEINS; SENSORY FEEDBACK;

ALKALINE PHOSPHATASE; MILK; MOLDING WATER; MOZZARELLA CHEESE; SENSORY QUALITY;

DAIRY PRODUCTS;

EID: 43949119490     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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