High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese-Reference-Cited by-同舟云学术

High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese

Published:2022-01-06 Issue:2 Volume:75 Page:431-437
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Luiz Lucas Lima¹,de Fatima Bertachi Pinto Leticia¹,de Souza Correia Selma¹,Bruzaroski Samera Rafaela¹,Fagnani Rafael¹^ORCID,de Sousa Cínthia Hoch Batista¹,Ludovico Agostinho¹,Aragon Alegro Lina Casale¹^ORCID,Santana Elsa Helena Walter de¹

Affiliation:

1. Master Program in Science and Technology of Milk and Dairy Products Pitágoras Unopar University (UNOPAR) Av Paris, 675 Londrina 86041‐120 Brazil

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12843

Reference31 articles.

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3. Fat lipolysis in Parmigiano Reggiano Cheese;Caboni M F;Scienza E Tecnica Lattiero‐Casearia,1990

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