Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese
نویسندگان
چکیده
منابع مشابه
The effects spicing on quality of mozzarella cheese
In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4 °C and 85 % of relative humidity. The following characteristics were measured: color parameters, milk acidity, total dry matter, maturation inde...
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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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To gain a better understanding of the factors involved in textural changes in Mozzarella cheese during storage, electron microscopic imaging was used to compare the ultrastructure of the protein matrix on the day of stretching (0 weeks) and after 6 weeks of storage at 4°C. Low-fat and full-fat cheeses were prepared from nonhomogenized milk and from milk homogenized at 10.3 and 17.2 MPa. Analysi...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology Nepal
سال: 2018
ISSN: 1816-0727
DOI: 10.3126/jfstn.v10i0.17920