Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness
Author:
Funder
Seventh Framework Programme (BE)
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-016-0299-9.pdf
Reference25 articles.
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2. Arboatti AS, Olivares ML, Sabbag NG, Costa SC, Zorrilla SE, Sihufe GA (2014) The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of mozzarella cheese. Dairy Sci Technol 94:373–386
3. Bähler B, Back R, Hinrichs J (2015) Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: effect of water, protein, and fat. Int Dairy J 46:63–70
4. Bähler B, Ruf T, Samudrala R, Schenkel P, Hinrichs J (2016) Systematic approach to study temperature and time effects on yield of pasta filata cheese. Int J Dairy Technol 69:184–190. doi: 10.1111/1471-0307.12248
5. de Kruif CG, Anema SG, Zhu C, Havea P, Coker C (2015) Water holding capacity and swelling of casein hydrogels. Food Hydrocoll 44:372–379
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