Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:2004029/pdf
Reference28 articles.
1. Influence of Coagulant Level on Proteolysis and Functionality of Mozzarella Cheeses Made Using Direct Acidification
2. Free Oil and Rheology of Cheddar Cheese Containing Fat Globules Stabilized with Different Proteins
3. Everett D.W., Ding K., Olson N.F., Gunasekaran S., Applications of confocal microscopy to fat globule structure in cheese, in: Malin E.L., Tunick M.H. (Eds.), Chemistry of Structure-Function Relationships in Cheese, Plenum Press, New York, NY, USA, 1995, pp. 321–330.
4. Proteolysis in Mozzarella Cheese During Refrigerated Storage
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