Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese-Reference-Cited by-同舟云学术

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Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

Published:2002-07 Issue:7 Volume:85 Page:1655-1669
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Guinee T.P.,Feeney E.P.,Auty M.A.E.,Fox P.F.

Funder

European Union Structural Funds

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference44 articles.

1. Water absorption by renneted casein micelles;Creamer;Milchwissenschaft,1985

2. Lactose, lactic acid, and mineral equilibria in Cheddar cheese manufacture;Czulak;J. Dairy Res.,1969

3. pH-induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release;Dagleish;J. Dairy Res.,1989

4. Effect of pH and calcium level on the proteolysis in Mozzarella cheese;Feeney;J. Dairy Sci.,2002

5. Functionality of low-fat Mozzarella cheese;Fife;J. Dairy Sci.,1996

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