Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese-Reference-Cited by-同舟云学术

Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese

Published:2017-09-04 Issue:2 Volume:38 Page:328-334
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SALES Danielle Cavalcanti¹,RANGEL Adriano Henrique do Nascimento¹,URBANO Stela Antas¹,TONHATI Humberto²,GALVÃO JÚNIOR José Geraldo Bezerra³,GUILHERMINO Magda Maria¹,AGUIAR Emerson Moreira¹,BEZERRA Maria de Fátima¹

Affiliation:

1. Universidade Federal do Rio Grande do Norte, Brazil

2. Universidade Estadual Paulista “Júlio de Mesquita Filho”, Brazil

3. Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n2/0101-2061-cta-1678-457X04317.pdf

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4. Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk;Cecchinato A.;Journal of Dairy Science,2016

5. Classificazione dei formaggi a pasta filata e tecnologia di produzione;Citro A.;AIVEMP Newsletter,2010

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