Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage
Author:
Affiliation:
1. Food and Drug Department University of Parma Parco Area delle Scienze 47/A Parma 43124 Italy
2. Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
Funder
Ministero delle Politiche Agricole Alimentari e Forestali
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12865
Reference35 articles.
1. Effect of fermentation-produced camel chymosin on quality of Crescenza cheese
2. Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties
3. Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese
4. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese
5. Biochemistry of Cheese Ripening: Proteolysis
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