Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk: 2. Curd yield, overall quality and casein fractions

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1404-1410

  Hussain, Imtiaz ^a   Yan, Jen ^a   Grandison, Alistair S ^a   Bell, Alan E ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Buffalo; Casein fractions; Cows; Curd yield; Gelation temperature

Indexed keywords

BUFFALO; CASEIN FRACTIONS; COWS; CURD YIELD; GELATION TEMPERATURE;

CASEIN; CENTRIFUGATION;

GELATION;

CASEIN; CHYMOSIN; FAT; PROTEIN;

ARTICLE; BUFALLO MILK; CENTRIFUGATION; CHEESE; FILTRATION; GELATION; MILK; MOISTURE; TEMPERATURE;

ANIMALS; BUFFALOES; CASEINS; CATTLE; CHEESE; FOOD HANDLING; MILK; PHASE TRANSITION; QUALITY CONTROL; TEMPERATURE;

BOVINAE;

EID: 84865764833     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.110     Document Type: Article

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