Mozzarella-Type Curd Made from Buffalo, Cows' and Ultrafiltered Cows' Milk. 1. Rheology and Microstructure

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1729-1740

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

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Buffalo; Cows'; Microstructure; Mozzarella curd; Rheology; Ultrafiltration

Indexed keywords

BUFFALO; CHEMICAL COMPOSITIONS; CONFOCAL LASER SCANNING; COWS; FREQUENCY DEPENDENT; MOZZARELLA CURD; PHYSICOCHEMICAL CHARACTERISTICS; RENNET COAGULATION TIME;

CALCIUM; CASEIN; COAGULATION; ELASTICITY; ENZYMES; MICROSTRUCTURE; ULTRAFILTRATION;

RHEOLOGY;

EID: 84879309802     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0834-5     Document Type: Article

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