Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage

Journal of Dairy Science

Volumn 93, Issue 11, 2010, Pages 5010-5019

  Yazici, F ^a   Dervisoglu, M ^a   Akgun, A ^a   Aydemir, O ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Drainage; Mozzarella cheese; PH; Proteolysis

Indexed keywords

CASEIN; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; BUFFALO; CHEESE; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; PH; TASTE; TIME;

ANIMALS; BUFFALOES; CASEINS; CHEESE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MILK; MILK PROTEINS; TASTE; TIME FACTORS;

ESCHERICHIA COLI;

EID: 78649387198     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2908     Document Type: Article

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