Properties of buffalo mozzarella cheese as affected by type of coagulante

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 10, Issue 3, 2011, Pages 339-357

  Ahmed, Nawal S ^a   El Gawad, Mona A M Abd ^a   El Abd, M M ^b   Abd Rabou, N S ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b CAIRO UNIVERSITY   (Egypt)

Author keywords

Buffalo milk; Calf rennet; Chymosin; Mozzarella cheese; Mucor miehei rennet

Indexed keywords

BUFFALO MILK; CALF RENNET; CHYMOSIN; MOZZARELLA CHEESE; MUCOR MIEHEI RENNET;

AMINO ACIDS; COAGULATION; ELECTROPHORESIS; OILS AND FATS; STORAGE (MATERIALS); WATER CONTENT; WATER QUALITY;

CHEESES;

LACTOBACILLUS DELBRUECKII; MUCOR; RHIZOMUCOR MIEHEI; STREPTOCOCCUS;

EID: 79960133347     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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