Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese-Reference-Cited by-同舟云学术

Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese

Published:2019-01-29 Issue:1 Volume:18 Page:
ISSN:1476-511X
Container-title:Lipids in Health and Disease
language:en
Short-container-title:Lipids Health Dis

Author:

Gulzar Nabila^ORCID,Rafiq Saima,Nadeem Muhammad,Imran Muhammad,Khalique Anjum,Muqada Sleem Iqra,Saleem Tahir

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry (medical),Clinical Biochemistry,Endocrinology,Endocrinology, Diabetes and Metabolism

Link

http://link.springer.com/content/pdf/10.1186/s12944-019-0976-9.pdf

Reference39 articles.

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2. Banni S, Murru E, Angioni E, Carta G, Melis MP. Conjugated linoleic acid isomers (CLA): good for everything? Sci Aliments. 2002;22:371–80.

3. Molketin J. Bioactive lipids naturally occurring in bovine milk. Nahrung. 1999;43:185–9.

4. Zicarelli L. Buffalo milk: its properties, dairy yield and mozzarella production. Vet Res Commun. 2004;1:127–35.

5. Athar IH, Anwar M. Comparison of mozzarella cheese prepared from buffalo milk by starter culture and direct acidification techniques. Pak J Sci Ind Res. 1996;4(35):108–11.

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