Functional properties of three types of imitation mozzarella cheese.
نویسندگان
چکیده
منابع مشابه
Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese.
Low-moisture part-skim Mozzarella cheeses were manufactured from 2% fat milk and aged for 21 d. Treatments included cheeses made with one of three different strains of Lactobacillus delbrueckii ssp. bulgaricus in combination with a single strain of Streptococcus thermophilus. A fourth, control treatment consisted of cheeses made with only S. thermophilus. Although total proteolytic ability of t...
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Authors Chaves and Viotto are with the Dept. of Food Technology. Direct inquires to Dr. Grosso, C.R.F. present address: Dept. of Nutrition, Food Engineering Faculty, State University of Campinas, S.P. Brazil, CEP 13083-970. ABSTRACT Each of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. There...
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NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Dairy Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive versi...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1989
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.63.1359