Use of ozone in production chain of high moisture Mozzarella cheese

LWT

Volumn 55, Issue 2, 2014, Pages 513-520

  Segat, Annalisa ^a   Biasutti, Marialuisa ^a   Iacumin, Lucilla ^a   Comi, Giuseppe ^a   Baruzzi, Federico ^b   Carboni, Cristian ^c   Innocente, Nadia ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^c Industrie De Nora Spa   (Italy)

Author keywords

High moisture mozzarella cheese; Lipid oxidation products; Ozone; Pseudomonas; Shelf life

Indexed keywords

BACTERIA; CONTAMINATION; COOLING WATER; MOISTURE; OZONE; SPOILAGE; WATER TREATMENT;

CHEESE-MAKING PROCESS; HIGH MOISTURE; HIGH MOISTURE MOZZARELLUM CHEESE; LIPID OXIDATION; LIPID OXIDATION PRODUCT; MOZZARELLA CHEESE; OXIDATION PRODUCTS; OZONATED WATER; PSEUDOMONA; SHELF LIFE;

TEMPERATURE;

BACTERIA (MICROORGANISMS); PSEUDOMONAS;

EID: 84888091159     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.029     Document Type: Article

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