Cheese: Pasta-Filata Cheeses: Traditional Pasta-Filata Cheese

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 745-752

  De Angelis, M ^a   Gobbetti, M ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Caciocavallo Silano; Kashkaval; Lipolysis; Microbiology; Mozzarella; Mozzarella di Bufala Campana; Proteolysis; Provolone Valpadana; Ragusano; Texture

Indexed keywords

EID: 85000909886     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00512-4     Document Type: Chapter

References (5)

1. Collins Y.F., McSweeney P.L.H., Wilkinson M.G. Lypolysis and catabolism of fatty acids in cheese. Cheese: Chemistry, Physics and Microbiology 2004, Vol. 2:373-389. Beresford: Elsevier Ltd., London, UK. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
2. Kindstedt P., Caric M., Milanovic S. Pasta-filata cheeses. Cheese: Chemistry, Physics and Microbiology 2004, Vol. 2:251-277. Elsevier Ltd., Beresford. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
3. Lucey J.A., Johnson M.E., Horne D.S. Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science 2003, 86:2725-2743.
4. McSweeney P.L.H. Biochemistry of cheese ripening: Introduction and overview. Cheese: Chemistry, Physics and Microbiology 2004, Vol. 2:347-360. Elsevier Ltd., Beresford. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
5. Piraino P., Zotta T., Ricciardi A., Parente E., Salzano G. Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta-filata cheeses: A multivariate screening study. International Dairy Journal 2008, 18:81-92.