Characterisation of mozzarella cheese curd by means of capillary rheometry-Reference-Cited by-同舟云学术

Characterisation of mozzarella cheese curd by means of capillary rheometry

Published:2013-01-20 Issue:2 Volume:66 Page:231-235
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Bähler Balz¹,Hinrichs Jörg¹

Affiliation:

1. Department of Dairy Science and Technology; Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21; 70599; Stuttgart; Germany

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference22 articles.

1. Effect of post-cheddaring manufacturing parameters on the meltability and free oil of mozzarella cheese;Apostolopoulos;International Journal of Dairy Technology,1994

2. Objective measurement of the strechability of mozzarella cheese;Cavella;Journal of Texture Studies,1992

3. Effect of temperature, moisture and lipid content on the rheological properties of rice flour;Dautant;Journal of Food Engineering,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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