Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates

Author:

Ardisson-Korat A.V.,Rizvi S.S.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference39 articles.

1. Alfa Laval/Tetra Pak. 1995. Dairy Processing Handbook, Tetra Pak Processing Systems, S-221 86, Lund, Sweden.

2. Official Methods of Analysis,2000

3. Simple empirical and fundamental methods to determine objectively the stretchability of Mozzarella cheese;Apostolopoulos;J. Dairy Res.,1994

4. Contribution of coagulant, starter culture and milk enzymes to proteolysis and browning of Mozzarella cheese;Barbano,1996

5. Mozzarella cheese making by a stirred curd, no brine procedure;Barbano;J. Dairy Sci.,1994

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