Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Dairy Science and Technology

Volumn 89, Issue 2, 2009, Pages 139-154

  Dong, Jing Ying ^a   Chen, Li Jun ^b   Maubois, Jean Louis ^c   Ma, Ying ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b Beijing Sanyuan Foods Co Ltd   (China)

^c AGROCAMPUS OUEST   (France)

Author keywords

Expressible serum; Microfiltration; Mozzarella cheese; Oiling off; Texture profile analysis

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 64549100319     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2009002     Document Type: Article

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