Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese-Reference-Cited by-同舟云学术

Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

Published:2014-01 Issue:1 Volume:97 Page:85-96
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Moynihan A.C.,Govindasamy-Lucey S.,Jaeggi J.J.,Johnson M.E.,Lucey J.A.,McSweeney P.L.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference35 articles.

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3. Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese;Bansal;Int. Dairy J.,2009

4. Texture profile analysis;Bourne;Food Technol.,1978

5. Mozzarella;Chen,2009

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