Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties-Reference-Cited by-同舟云学术

Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

Published:2021-02 Issue: Volume:137 Page:110391
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tidona Flavio,Alinovi Marcello,Francolino Salvatore,Brusa Gianluca,Ghiglietti Roberta,Locci Francesco,Mucchetti Germano,Giraffa Giorgio

Funder

Ministry of Agricultural, Food and Forestry Policies

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties;Alinovi;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2020

3. Spatiotemporal characterization of texture of Crescenza cheese, a soft fresh Italian cheese;Alinovi;Journal of Food Quality,2018

4. Effect of frozen and refrigerated storage on proteolysis and physico-chemical properties of high-moisture citric Mozzarella cheese;Alinovi;Journal of Dairy Science,2020

5. Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat;Bähler;International Dairy Journal,2015

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5. Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey;International Journal of Dairy Technology;2023-08-21