Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-015-2525-8.pdf
Reference27 articles.
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3. Al-Nabulsi A, Shaker R, Osaili T, Clark S, Harte F, Barbosa-Cánovas G (2012) Impact of high hydrostatic pressure and heat treatments on milk gel properties: a comparative rheological study. Int J Food Prop 15:613–627
4. Catarino I, Martins APL, Duarte E, Prudêncio ES, de Pinho MN (2013) Rennet coagulation of sheep milk processed by ultrafiltration at low concentration factors. J Food Eng 114:249–254
5. Mistry VV (2001) Low fat cheese technology. Int Dairy J 11:413–422
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