CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO
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چکیده
منابع مشابه
Effect of frozen storage on physical properties of pasta filata and nonpasta filata Mozzarella cheeses.
The effects of 1) ripening 2, 7, and 14 d at 7 degrees C before freezing; 2) tempering 7, and 14 d at 7 degrees C after freezing; and 3) frozen storage for 1 and 4 wk at -20 degrees C, on the meltability, stretchability, and microstructure of pasta filata and nonpasta filata Mozzarella cheeses were investigated. Cheeses were cut into 5 x 10 x 7-cm blocks and vacuum-sealed 1 d after manufacture....
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ژورنال
عنوان ژورنال: Italian Journal of Food Safety
سال: 2008
ISSN: 2239-7132
DOI: 10.4081/ijfs.2008.1.42