Quality Characteristics of Low-fat Mozzarella Cheese prepared at Different Cooking Temperatures-Reference-Cited by-同舟云学术

Quality Characteristics of Low-fat Mozzarella Cheese prepared at Different Cooking Temperatures

Published:2017-03 Issue:1 Volume:35 Page:47-54
ISSN:2384-0269
Container-title:Journal of Milk Science and Biotechnology
language:en
Short-container-title:J. Milk Sci. Biotechnol.

Author:

Yoo Ja-Yeon,Park Won-Seo,Han Gi-Seong,Song Min-Yu,Jeong Seok-Geun,Ham Jun-Sang

Funder

농촌진흥청

Publisher

Korean Society of Milk Science and Biotechnology

Link

http://www.ejmsb.org/download/download_pdf?doi=10.22424/jmsb.2017.35.1.047

Reference23 articles.

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2. Banks, J. M. 2004. The technology of low‐fat cheese manufacture. International Journal of Dairy Technology. 57(4):199-207 10.1111/j.1471-0307.2004.00136.x

3. Drake, M. A., Miracle, R. E. and McMahon, D. J. 2010. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. Journal of Dairy Science. 93(11): 5069-5081 10.3168/jds.2010-3346 20965321

4. Folch, J., Lees, M. and Sloane-Stanley, G. H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226(1): 497-509 13428781

5. Guinee, T. P., Feeney, E. P. and Fox, P. F. 2001. Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality. Le Lait. 81(4): 475-485 10.1051/lait:2001146

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