Quality evaluation of Mozzarella cheese from different milk sources

Pakistan Journal of Nutrition

Volumn 7, Issue 6, 2008, Pages 753-756

  Sameen, Ayesh ^a   Anjum, Faqir Muhammad ^a   Huma, Nuzhat ^a   Nawaz, Haq ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Buffalo; Chemical composition; Cow milk; Meltability; Mozzarella cheese; Sensory evaluation

Indexed keywords

CALCIUM; FAT; PROTEIN;

ACIDITY; ARTICLE; ASH; BACTERIUM CULTURE; BUFFALO; CHEESE; CHEESEMAKING; COW; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD STORAGE; FOOD TEXTURE; LACTOBACILLUS DELBRUECKII; MELTING POINT; MILK; MOISTURE; MOZZARELLA CHEESE; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PH; SENSORY EVALUATION; STREPTOCOCCUS THERMOPHILUS; TASTE;

LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 51849142296     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.753.756     Document Type: Article

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