Effect of manufacturing treatments on the rheological character of Mozzarella cheese made from microfiltration retentate depleted of whey proteins1
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.00506.x/fullpdf
Reference42 articles.
1. EVALUATING RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE BY THE SQUEEZING FLOW METHOD
2. Simple empirical and fundamental methods to determine objectively the stretchability of Mozzarella cheese
3. Characterising ripening in UF-cheese
4. Proteolytic and Rheological Evaluation of Maturation of Tybo Argentino Cheese
5. Depletion of Whey Proteins and Calcium by Microfiltration of Acidified Skim Milk Prior to Cheese Making
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