Assessment of ‘freshness’ in bovine mozzarella cheese
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference18 articles.
1. Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties;Alinovi;LWT - Food Science and Technology,2020
2. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese;Alinovi;Journal of Dairy Science,2020
3. Proteinases in normal bovine milk and their action on caseins;Andrews;Journal of Dairy Research,1983
4. Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese;Baruzzi;Food Microbiology,2012
5. Kinetics of the action of chymosin (rennin) on a peptide bond of bovine αS1-casein: Comparison of the behaviour of this substrate with that of β- and κ-caseins;Carles;FEBS Letters,1985
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