Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making

LWT

Volumn 43, Issue 2, 2010, Pages 310-314

  Francolino, S ^a   Locci, F ^a   Ghiglietti, R ^a   Iezzi, R ^b   Mucchetti, G ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Component recovery; Milk protein concentrates; Mozzarella cheese; Yield

Indexed keywords

OILS AND FATS; RECOVERY;

CHEESE MAKING; COMPONENT RECOVERY; MANUFACTURING FACILITY; MILK COMPOSITION; MILK PROTEIN; MILK PROTEIN CONCENTRATE; MOZZARELLA CHEESE; PROTEIN CONCENTRATES; YIELD; YIELD INCREASE;

PROTEINS;

EID: 70350568888     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.08.007     Document Type: Article

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