Systematic approach to study temperature and time effects on yield of pasta filata cheese-Reference-Cited by-同舟云学术

Systematic approach to study temperature and time effects on yield of pasta filata cheese

Published:2015-06-26 Issue:2 Volume:69 Page:184-190
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Bähler Balz¹,Ruf Thomas¹,Samudrala Ravi¹,Schenkel Philipp¹,Hinrichs Jörg¹

Affiliation:

1. Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany

Funder

German Ministry of Economics and Technology (via AiF)

ZIM-Project

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference32 articles.

1. Characterisation of mozzarella cheese curd by means of capillary rheometry;Bähler;International Journal of Dairy Technology,2013

2. Heat-induced changes in the ultrasonic properties of whey proteins;Corredig;Journal of Agricultural and Food Chemistry,2004

3. Proteolysis in Mozzarella cheeses manufactured by different industrial processes;Costabel;Journal of Dairy Science,2007

4. Redesign of the Mozzarella cheese production process through development of a micro-forming and stretching extruder system;Ferrari;Journal of Food Engineering,2003

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