Effect of milk pasteurization and acidification method on the chemical composition and microstructure of a Mexican pasta filata cheese

LWT

Volumn 45, Issue 2, 2012, Pages 132-141

  Morales Celaya, M F ^a   Lobato Calleros, C ^a   Alvarez Ramirez, J ^b   Vernon Carter, E J ^b  

^a UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Acetic acid acidification; Lacunarity analysis; Mexican pasta filata cheese; Microstructure; Raw and pasteurized milk; Starter culture

Indexed keywords

ACETIC ACID; ACIDIFICATION; CHEMICAL ANALYSIS; MICROSTRUCTURE; PASTEURIZATION; PH; SCANNING ELECTRON MICROSCOPY;

LACUNARITY; MANUFACTURING CONDITIONS; PASTA FILATA; PASTEURIZED MILK; REFRIGERATED STORAGES; SCANNING ELECTRON MICROGRAPHS; STARTER CULTURES; STRUCTURAL DIFFERENCES;

DAIRIES;

EID: 80054838461     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.08.015     Document Type: Article

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